Falafel Salad Bowl (Egg-Free)
A vibrant and healthy falafel salad bowl with a lemon-tahini dressing. A great plant-based lunch option, ensuring no eggs are included.
Ingredients
- 16 pieces Falafel balls, cooked (store-bought or homemade)
- 8 cups Mixed greens
- 1 pint Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup Feta cheese (optional)
- 3 tablespoons Lemon juice
- 3 tablespoons Tahini
- 2 tablespoons Olive oil
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small bowl, whisk together the 3 tablespoons lemon juice, 3 tablespoons tahini, 2 tablespoons olive oil, 1 minced clove garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth. This is your lemon-tahini dressing.
- 2In a large bowl, combine the 8 cups mixed greens, 1 pint cherry tomatoes (halved), 1 medium cucumber (diced), 0.5 medium red onion (thinly sliced), and 0.5 cup Kalamata olives (pitted and halved).
- 3Add the 16 cooked falafel balls to the large bowl with the salad ingredients.
- 4If you are using it, add the 0.5 cup feta cheese to the bowl.
- 5Drizzle the prepared lemon-tahini dressing over the salad ingredients in the large bowl.
- 6Gently toss all the ingredients in the large bowl together until everything is lightly coated with the dressing.
- 7Serve the falafel salad bowl immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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