Deconstructed Falafel Salad

Name: Deconstructed Falafel Salad
Ingredients: Extra-virgin olive oil; 2 bunches of kale leaves (6 cups); 1 Persian cucumber, sliced into thin rounds; 3 cups (150 g) store-bought pita chips; Handful of flat-leaf parsley leaves, roughly chopped; Handful of mint leaves; 1 lemon, cut into wedges; Sea salt; 18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry; Extra-virgin olive oil; 2 garlic cloves, finely chopped; 2 teaspoons ground cumin; 1 teaspoon paprika; Sea salt and black pepper; 1/3 cup (90 g) tahini paste; Juice of 1 lemon, plus more if needed; 1 garlic clove, very finely chopped; Sea salt and black pepper

"Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad...."

INGREDIENTS

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Extra-virgin olive oil

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2 bunches of kale leaves (6 cups)

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1 Persian cucumber, sliced into thin rounds

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3 cups (150 g) store-bought pita chips

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Handful of flat-leaf parsley leaves, roughly chopped

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Handful of mint leaves

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1 lemon, cut into wedges

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Sea salt

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18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry

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Extra-virgin olive oil

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2 garlic cloves, finely chopped

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2 teaspoons ground cumin

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1 teaspoon paprika

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Sea salt and black pepper

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1/3 cup (90 g) tahini paste

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Juice of 1 lemon, plus more if needed

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1 garlic clove, very finely chopped

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Sea salt and black pepper

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