Deconstructed Falafel Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
496 kcal
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Course
Salad
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Cuisine
Mediterranean
Deconstructed Falafel Salad
Description
In Deconstructed Falafel Salad, cooked quinoa serves as a hearty base combined with chickpeas and a variety of fresh vegetables such as thinly sliced cucumber, radish, cherry tomatoes, and halved kalamata olives. The salad also includes chopped mint and dill, adding fresh herbal notes, complemented by crumbled or cubed feta cheese for a creamy contrast.
The dressing is a blend of olive oil, lemon juice, red wine vinegar, minced garlic, and ground cumin, providing a slightly tangy, mildly spiced flavor that mirrors elements of traditional falafel seasoning. After combining the salad ingredients and dressing, letting it marinate briefly allows the flavors to meld, enhancing freshness and complexity.
This salad can be enjoyed as a light lunch or side dish, offering the essence of falafel flavors in a simple, ready-to-eat form without frying. It highlights the balance of protein and fresh vegetables with a lemony, garlicky dressing.
Ingredients
- 1 cup quinoa cooked according to the package directions
- 1 ounce chickpeas canned, drained and rinsed
- 2-3 cucumber thinly sliced, Persian
- ½ cup cherry tomato halved
- ½ cup kalamata olives halved (make sure the pit is removed)
- 1 radish thinly sliced, small bunch
- ¼ cup mint leaves chopped; more whole leaves to garnish
- ¼ cup dill chopped; more whole leaves to garnish
- 4 ounces feta cheese the kind that comes in the brine; crumbled or cubed
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
For the Dressing
- ¼ cup olive oil plus more as needed
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Cook the quinoa according to the package directions. Once cooked, remove to a bowl and set aside.
- In a small bowl, whisk together the ingredients for the dressing and adjust salt and pepper to taste.
- 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.
Notes
- This salad relies on pantry staples and fresh herbs for flavor, making it convenient to prepare.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 25mg | 8% |
| Sodium | 911mg | 38% |
| Potassium | 584mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 239mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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