In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean salad with falafel, Kalamata olives, and Marcona almonds
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Diabetes-Friendly, Carb-Conscious
2 Servings, 650 Calories/Serving
30–45 Minutes
You know we love a good salad. And this one’s like a salad plus. It stars a delicious base of crisp lettuce tossed with cool cucumber, roasted red peppers, rich olives, and crunchy Marcona almonds.
In your bag
- 1 cup cooked chickpeas
- Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- Sunbasket falafel blend (gluten-free panko - chickpea flour - granulated garlic - coriander - cumin)
- 1 organic cucumber
- 1 organic red onion
- ⅓ cup pitted Kalamata olives
- 2 ounces roasted red peppers
- 1 head organic Artisan romaine or other lettuce
- 3 tablespoons dry-roasted Marcona almonds
Nutrition per serving
Calories 650, Total Fat 48g (62% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 520mg (23% DV), Total Carb. 48g (17% DV), Fiber 15g (54% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains:
Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Make the dressing; prepare the falafel
- Rinse the chickpeas.
In a small bowl, stir together the lemon-tahini dressing base and 3 tablespoons [6 TBL] oil; season to taste with salt and pepper. Set aside all but 2 tablespoons [¼ cup] lemon-tahini dressing for the salad.
In a medium bowl, combine the chickpeas, falafel blend, and 2 tablespoons [4 TBL] dressing. Season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash to a fine paste, mixing well to combine; add 1 tablespoon [2 TBL] water at a time as needed to help the mixture hold together. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.
2
Cook the falafel
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the falafel patties and cook, turning once, until browned and crisp on the outside and hot within, 5 to 7 minutes per side. Transfer to a plate and season with salt and pepper. Meanwhile, prepare the salad.
3
Make the salad
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure 1 cup [2 cups].
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
- Coarsely chop the olives, checking for any pits.
- Coarsely chop the roasted red peppers.
- Trim the root end from the romaine; coarsely chop the leaves.
In a large bowl, combine the cucumber, onion, half the olives (adding more if desired), roasted red peppers, and romaine. Add the remaining lemon-tahini dressing and toss to coat. Season to taste with salt and pepper.
Serve
Transfer the salad to individual bowls. Top with the falafel, garnish with the Marcona almonds, and serve.
Kids Can!
- Rinse the chickpeas.
- Stir the lemon-tahini dressing.
- Mash the chickpea mixture.
- Form the falafel patties.
- Assemble the salad.