Falafel inspired warm salad

VeganGluten-free
Written By Yasmina Paoli

INGREDIENTS

  • 2 Cups of cooked Quinoa (I used red)

  • 1 1/2 Cups cooked Chickpeas

  • 2 Cups Rocket leaves (or baby ruccola)

  • 1 Cup shopped Parsley

  • 1 Cup diced Tomatoes

  • 1 tsp ground Cumin

  • 1 shopped medium Green onion

    Dressing

  • 1 1/2 tbsp Tahini (sesame paste)

  • 2 tbsp Extra Virgin Olive Oil

  • 2 tbsp water

  • 2 Lemons juiced

  • 1 tsp Himalayan salt

  • 1 1/2 tbsp organic Yogurt of choice

  • Pickled Turnips (optional but so so good)

Think comfort food meets middle-eastern street food flavours, made healthiER!
Use your quinoa while still warm, it will absorb the dressing and bind all the ingredients perfectly.

Assemble all the salad ingredients, drizzle olive oil, mix and set aside.

In a small jar, mix all the dressing ingredients, making sure to incorporate thoroughly after each addition. Pour over the salad and toss.

For an extra kick and the total falafel experience, add some pickled turnips. Perfect for the gut and the soul!

TIP: If you’re batch-cooking, make sure to keep the rocket leaves on the side. It will be your basis, to which you will add your reheated (or refrigerated) salad mix.

ENJOY!

Yasmina Paoli
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