Hearty falafel salad

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Hearty falafel salad Easy Food

Serves 4


3 small gluten-free pitta breads
1 tbsp extra virgin olive oil, plus extra for brushing
Juice of 2 lemons
3 tbsp gluten-free tahini
½ tsp ground cumin
½ tsp ground coriander
Pinch of cayenne pepper
Salt and black pepper
1 x 400g tin of chickpeas, rinsed and drained
12 cherry tomatoes, halved
1 large cucumber, chopped
3 spring onions, chopped
Handful of fresh mint leaves, chopped
Handful of fresh coriander leaves, chopped


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Lightly brush each pitta bread with oil, then cut each into 4-5 wedges. Arrange these in a single layer on a rimmed baking tray, season with salt and pepper and bake for 8-9 minutes, or until crisped and golden brown.
  3. Meanwhile, in a large bowl, combine the oil, lemon juice, tahini, oil, cumin, coriander, cayenne, salt and pepper. Whisk to combine.
  4. Add the chickpeas, tomatoes, cucumber, spring onions and herbs and gently toss everything to combine.
  5. Serve with the pitta chips.

Per Serving 511kcals, 16.2g fat (2.1g saturated), 76.4g carbs, 18.7g sugars, 21.4g protein, 18.2g fibre, 0.207g sodium