Deconstructed Falafel Salad with Hummus Dressing

Ingredients

• 15 oz Canned chickpeas, drained and rinsed
• 0.5 cup Fresh parsley, chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 3 tablespoons Olive oil
• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 cup Prepared hummus
• 2 tablespoons Lemon juice
• 2 tablespoons Warm water(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a food processor, pulse the chickpeas, parsley, garlic, cumin, salt, and 1 tablespoon of olive oil until coarsely crumbled but not pureed.

3. 3

   Spread the chickpea crumble onto the prepared baking sheet in an even layer.

4. 4

   Bake for 15-20 minutes, stirring halfway through, until the crumbles are golden brown and crispy.

5. 5

   While the falafel crumbles bake, whisk together the hummus, lemon juice, and warm water in a small bowl to create a pourable dressing.

6. 6

   In a large serving bowl, toss the mixed greens, cherry tomatoes, and diced cucumbers together.

7. 7

   Top the salad with the warm, crispy falafel crumbles.

8. 8

   Drizzle the lemon hummus dressing over the entire salad and serve immediately.