Deconstructed Falafel Salad
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 cup quinoa, cooked according to the package directions
- 1 15-ounce can chickpeas, drained and rinsed
- 2-3 Persian cucumbers (thinly sliced )
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (halved (make sure the pit is removed)
- 1 small bunch radishes (thinly sliced )
- 1/4 cup chopped mint leaves (more whole leave to garnish)
- 1/4 cup chopped dill (more whole leave to garnish)
- 4 ounces feta (the kind that comes in the brine) crumbled or cubed
- Kosher salt and freshly cracked black pepper to taste
- 1/4 cup olives oil, plus more as needed
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
Cook the quinoa according to the package directions. Once cooked, remove to a bowl and set aside.
Step 2
In a small bowl, whisk together the ingredients for the dressing and adjust salt and pepper to taste.
Step 3
In a large bowl combine all the prepped veggies and the dressing and let sit for 10 minutes to marinate. Add the quinoa along with the chickpeas, herbs and feta and toss to combine. Taste and adjust seasoning as needed.
Step 4
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