Deconstructed Falafel Salad w/ Kale Microgreens
- Bask Farm
- Aug 15, 2021
- 1 min read
Ingredients:
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
Water
Sea or kosher salt and freshly ground black pepper
Olive oil
Pita or lavash chips
Directions:
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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