Grand Falafel Salad
Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins
Yield: 4 people
Description
The Pickled Pink Onions are especially delicious in this salad, but if you don’t have them or have time to make them, sub in half a thinly sliced red onion.
Ingredients
- 8 to 12 Falafel—Baked or Pan-Fried
- 1 recipe Tahini Dressing
- Generous 4 cups each: Massaged Kale and Iceberg lettuce
- 1 cup each: Pickled Pink Onions and diced yellow or orange bell pepper
- 2 cups each: halved cherry tomatoes and diced cucumber, lightly salted
- 1 cup crumbled Planetarian Feta (or store-bought dairy or plant-based)
- 1/2 cup kalamata olives, halved
Instructions
- Bake or pan-fry falafel, and if not done already, make Tahini Dressing, massage the kale, and make Pickled Pink Onions (see note above).
- Place the mix of Iceberg and massaged kale in a wide bowl or large deep platter. Attractively arrange the onions, bell pepper, tomatoes, cucumbers, feta, olives, and falafel in segregated sections. Drizzle with dressing; toss to coat.