Name: Falafel-Inspired Salad with Crispy Chickpeas & Lemon Tahini Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 1 ½ bunches radish; 3 heads romaine lettuce; 3 tomatoes; black pepper; brown sugar; coriander, ground; cumin, ground; Dijon mustard; extra virgin olive oil; paprika; salt; sesame seeds; tahini

Falafel-Inspired Salad with Crispy Chickpeas & Lemon Tahini DressingFalafel-Inspired Salad with Crispy Chickpeas & Lemon Tahini Dressing — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

1 ½ bunches radish

3 heads romaine lettuce

3 tomatoes

black pepper

brown sugar

coriander, ground

cumin, ground

Dijon mustard

extra virgin olive oil

paprika

salt

sesame seeds

tahini

Instructions

Preheat oven to 230°C (450°F).

Drain and rinse chickpeas. Place on a clean towel or paper towels and pat dry, then transfer to a large bowl.

Add oil, sesame seeds, and spices to the bowl with the chickpeas; stir to combine.

Transfer chickpeas to a large baking sheet pan and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until slightly crispy, 15-20 minutes. (Reserve bowl for the salad.)

Meanwhile, wash and dry the fresh produce.

Peel, trim, and coarsely grate carrots; transfer to the reserved bowl.

Trim and medium dice cucumbers. Medium dice tomatoes; add both to the bowl with the carrots.

Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl.

Cut romaine crosswise into thin (shred-like) strips and add to the bowl.

Shave cilantro and parsley leaves off the stems; discard stems and mince the leaves. Add both to the bowl and toss to combine the salad. Set aside.

Peel and mince garlic; place in a medium bowl.

Juice lemons into the bowl with the garlic. Add tahini, water, Dijon, sugar, and spices; whisk to combine the dressing.

To serve, divide salad between plates. Top with crispy chickpeas and drizzle with dressing. Enjoy!

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