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Deconstructed Falafel Salad with Tahini and Grandma's Tunisian Harissa

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

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

Instructions
 

  • Preheat oven to broil.
  • Line baking sheet with parchment paper.
  • 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.)
  • Mix tahini ingredients until very smooth. In new bowl/cup, mix harissa ingredients.
  • Chop veggies, add salt to taste.
  • Top with chickpeas and a liberal drizzle of tahini and harissa. Enjoy!
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