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–+ servings
Salad Therapy

Deconstructed Falafel Salad with Tahini and Grandma's Tunisian Harissa

5 from 1 vote
All the flavor of falafel with only a fraction of the effort. And the Tunisian hot sauce will knock your socks off!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 meals
Course: Salad
Cuisine: Israeli, Mediterranean, Middle Eastern
Ingredients Method

Ingredients
  

Salad
  • 1 can of chickpeas
  • 2 medium cucumbers or 4 small ones diced
  • 2 cups or so of cherry/grape tomatoes sliced in half
Tahini (makes 1 cup)
  • 1/2 cup tehina/tahini 1-ingredient sesame paste, not the dressing with more ingredients
  • 1/2 cup water
  • 1 scant teaspoon salt
Grandma's Tunisian Harissa (makes about 3/4 cup)
  • 3 tablespoons chili powder
  • 5 cloves or frozen cubes, which is what I used fresh garlic
  • Juice of 1 1/2 lemons
  • 1 1/2 tablespoons raw almond butter
  • 2 tablespoons water
  • 2 teaspoons salt

Method
 

  1. Preheat oven to broil.
  2. Line baking sheet with parchment paper.
  3. Arrange chickpeas on baking sheet, season with salt and pepper to taste (you can add garlic powder, chili powder, and/or onion powder), and broil for about 20 minutes. Check periodically to keep from burning! (You can skip this whole step and use chickpeas straight from the can. I prefer the texture when roasted.)
  4. Mix tahini ingredients until very smooth. In new bowl/cup, mix harissa ingredients.
  5. Chop veggies, add salt to taste.
  6. Top with chickpeas and a liberal drizzle of tahini and harissa. Enjoy!
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