Watch the Full Step-by-Step
Servings: 2
- Large mixing bowl
- Baking sheet
INGREDIENTS
- 4 cups baby greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- 1 cup chickpeas, drained if canned
- 12 baked falafel balls
- 2 medium flour tortillas
- 2 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- 2 tablespoons lemon juice
- ½ teaspoon salt, or to taste
- 2 tablespoons raw tahini
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, finely chopped
INSTRUCTIONS
- Heat the oven to 350°F/180°C.
- Cut the tortillas into triangles, toss with 1 tablespoon olive oil and the cumin, and arrange on a baking sheet. Bake until crisp and lightly golden, 6 to 8 minutes.
- In a large bowl, combine the baby greens, cherry tomatoes, cucumber, red onion, and chickpeas. Drizzle with the remaining 1 tablespoon olive oil and the lemon juice, season with salt, and toss gently to coat.
- Arrange the baked falafel over the salad. Scatter the feta cheese and parsley on top, then drizzle with the tahini. Serve with the tortilla chips tucked around the edges for crunch.