Easy and Fresh Falafel Salad
This is one of the easiest and freshest salads I’ve made. It keeps great for days and makes great lunches or side dishes.
Ingredients
- ½ cup uncooked bulgur
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup cilantro, minced
- ½ cup parsley, minced
- 1 cup diced tomatoes
- 1 small cucumber, seeded and chopped
- ½ red onion, diced
Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- 1 small lemon, juice only
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper
Instructions
- Cook bulgar by toasting it in a dry pot over low heat for 1 minute. Then add 1 cup of water to the bulgar, cover and cook for about 20 minutes until bulgar has absorbed all the water (if the pot looks very dry, add more water). Once bulgar is cooked, remove it from heat and fluff with a fork.
- While bulgar cooks, chop the veggies. Take your time to chop the onion and cucumber so there aren’t any huge chunks.
- In a large bowl, toss together chopped herbs, veggies, and chickpeas. Stir to combine and then stir in the cooked bulgar.
- For the dressing, whisk together ingredients until the tahini is smoothed.
- You can either serve the dressing on the side and let people drizzle it over the salad or toss the salad with the dressing. Personally, I like to let people dress it to their liking.
Notes
Adapted from a Budget Bytes recipe.
Nutrition
Serving: 1bowl | Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 210mg | Potassium: 305mg | Fiber: 4g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg