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Deconstructed Falafel Salad
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5 from 7 votes

Deconstructed Falafel Salad

All your fav flavors from a perfectly fried falafel but in salad form! This is easily one of my fav summer salads!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Mediterranean
Keyword: falafel salad, deconstructed falafel salad, easy falafel salad, not fried falafel salad, falafel in salad form, how to make a falafel salad
Servings: 4 people
Author: Gaby

Ingredients

  • 1 cup quinoa, cooked according to the package directions
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1/4 cup olives oil, plus more as needed
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2-3 Persian cucumbers, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, halved (make sure the pit is removed)
  • 1 small bunch radishes, thinly sliced
  • 1/4 cup chopped mint leaves (more whole leave to garnish)
  • 1/4 cup chopped dill (more whole leave to garnish)
  • 4 ounces feta (the kind that comes in the brine) crumbled or cubed
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • Cook the quinoa according to the package directions. Once cooked, remove to a bowl and set aside.
  • In a small bowl, whisk together the garlic, olive oil, lemon juice, vinegar, salt and pepper to taste.
  • Add the sliced cucumbers to the quinoa along with the chickpeas, tomatoes, olives, and radishes.
  • Pour the dressing over the salad and toss well. Fold in the mint and dill and taste, adding more lemon, vinegar, salt, or pepper if you feel the salad needs it. Scatter the feta over the top. Serve the salad topped with an extra drizzle of olive oil and Maldon salt.