Deconstructed Falafel Salad
"Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad...."
INGREDIENTS
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Extra-virgin olive oil
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2 bunches of kale leaves (6 cups)
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1 Persian cucumber, sliced into thin rounds
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3 cups (150 g) store-bought pita chips
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Handful of flat-leaf parsley leaves, roughly chopped
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Handful of mint leaves
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1 lemon, cut into wedges
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Sea salt
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18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry
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Extra-virgin olive oil
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2 garlic cloves, finely chopped
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2 teaspoons ground cumin
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1 teaspoon paprika
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Sea salt and black pepper
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1/3 cup (90 g) tahini paste
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Juice of 1 lemon, plus more if needed
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1 garlic clove, very finely chopped
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Sea salt and black pepper
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