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Deconstructed Falafel Salad w/ Kale Microgreens⁣


1 bundle of spinach, chopped⁣

2 oz kale microgreens ⁣

2 cans of garbanzo beans, drained and patted dry⁣

1 tablespoon of ground cumin⁣

1 tablespoon of ground coriander⁣

1/2 english cucumber, julienned⁣

Large handful of small tomatoes, sliced in half⁣

1/2 red onion, sliced thin⁣

1/2 bundle of cilantro, chopped⁣

1/4 bundle of parsley, chopped⁣

1 bundle of mint, chopped⁣

1/3 cup of tahini⁣

Juice of 2 lemons⁣

2 cloves of garlic⁣


Sea or kosher salt and freshly ground black pepper⁣

Olive oil⁣

Pita or lavash chips⁣


1. Preheat the oven to 400 degrees with the rack on the highest position. Toss the drained and dried garbanzo beans in the cumin, coriander, a hefty pinch of salt and pinch of freshly ground black pepper. Add a few tablespoons of olive oil and toss to coat. Spread on a large baking sheet and roast for about 30-40 minutes until the beans are crunchy and toasted on the outside. As the garbanzo beans are cooling toss in the cilantro.⁣

2. Toss with the kale, tomatoes, cucumbers, microgreens, onion, mint, and parsley.⁣

3. To make the dressing combine the tahini, lemon garlic in a food processor and add about 1/4 cup of water until you have a smooth and thick but runny consistency. Salt and pepper to taste. Top with lavash chips⁣


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