Deconstructed Falafel Salad Recipe

Ingredients

Salad:

• Extra-virgin olive oil
• 2 bunches of kale leaves (6 cups)
• 1 Persian cucumber, sliced into thin rounds
• 3 cups (150 g) store-bought pita chips
• Handful of flat-leaf parsley leaves, roughly chopped
• Handful of mint leaves
• 1 lemon, cut into wedges
• Sea salt

Crispy roasted chickpeas:

• 18 ounces (500 g) cooked chickpeas (about 2 cans), drained and patted dry
• Extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• Sea salt and black pepper

Lemon tahini:

• 1/3 cup (90 g) tahini paste
• Juice of 1 lemon, plus more if needed
• 1 garlic clove, very finely chopped
• Sea salt and black pepper