This Deconstructed Falafel Salad is a lovely mixture of flavors and textures. Chickpeas, tomatoes, cucumber, herbs, and avocado are all tossed in a flavorful lemon-cumin-tahini dressing. Easy, homemade pita chips add a delicious crunch!
What do you usually eat for lunch? I tend to make sandwiches, since they are easy and don’t require much thought. Sandwiches can get boring quickly, though. I find that when I eat a healthy salad for lunch, I have more energy in the afternoon and am less likely to want to nap!
The key to a healthy and filling salad is to have a good balance of protein, fiber, and healthy fats. This Deconstructed Falafel Salad has all of that, plus plenty of flavor!
Just like a traditional falafel, this salad starts with chickpeas. Chickpeas are one of my favorite salad add-ins, so I love that they play a starring role in this dish. Mixed in with the chickpeas are tomatoes, cucumber, green onions, and creamy avocado. A generous handful of fresh cilantro and parsley add tons of bright flavor to the salad.
The chickpeas and veggies are tossed in a lemon-cumin-tahini dressing. I always have tahini on hand in my fridge for making up a quick batch of hummus.
But the best part of this salad? The best part is the crispy homemade pita chips that are tossed in at the last minute. The pita chips soak up some of the dressing, but stay crispy so long as you enjoy the salad right away. We reserved a few chips on the side for scooping.
Making the pita chips is easy. I used store-bought whole-wheat pita, brushed it with a little olive oil, cut it into triangles, and baked it for about 8 minutes until lightly browned and crisp.
Want to try your hand at homemade pita bread? My recipe is so easy and the homemade pitas are unbelievable!
This salad has all of the flavors of a falafel, and it’s a healthy meal that you can feel good about eating. We ate this for lunch, but it is filling enough for a light dinner.
- 3 whole-wheat pita pockets
- 2 tbsp. olive oil
- 2 medium lemons
- 3 tbsp. tahini (sesame seed paste)
- 1 tbsp. olive oil
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. cayenne pepper
- 15 ounce can low-sodium chickpeas, rinsed and drained
- 1 ½ cups cherry or grape tomatoes, halved
- 1 large cucumber, chopped
- 3 medium green onions, sliced
- 1 avocado, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh Italian parsley, chopped
- Preheat oven to 400 degrees F.
- Slice each pita in half so that you have two whole rounds from each. Brush lightly with the 2 tablespoons olive oil, and then cut each round into 8 wedges. Lay in a single layer on a baking sheet and bake until crisp, about 8 minutes. Cool on the baking sheet for 5 minutes.
- Meanwhile, juice the lemons into a large bowl (about ⅓ cup); add the tahini, tablespoon of olive oil, cumin, coriander, salt, black pepper, and cayenne. Whisk to combine.
- Add the remaining salad ingredients to the bowl with the dressing and gently toss to combine. Stir in the pita chips (break them into smaller pieces as needed), and serve immediately.