Description
A crunchy, sweet, and tangy salad packed with herbs and the zip of Greek yogurt. Perfect for a light lunch or a vibrant side dish.
Ingredients
Units
Scale
- Falafel mix
- 1/2 cup Nonfat Greek yogurt mixed with 1 tsp ground cumin & juice 1/4 cup lemon
- 1/2 cup Sautéed cauliflower
- 1/2 cup flat parsley & mint
- 1 cups (237 ml) quick pickled beats
- Quick pickled radishes & red onion
- Pomegranate seeds
- Non fat feta cheese
- Pita Chips
Instructions
- Chop steamed beets into quarters, place in a bowl, and add 2-3 tablespoons red wine vinegar and 1 tablespoon cumin seeds.
- Let sit for 15-20 minutes, stirring occasionally to evenly coat.
- With a mandolin, thinly slice radishes and red onion, place in a bowl with 1-2 tablespoons white wine vinegar and fresh cracked pepper.
- Let sit for 15-20 minutes, stirring occasionally to evenly coat.
Notes
- For crispier falafel, shallow fry them for a few minutes after baking according to package instructions.
- To make the salad ahead, prepare the pickled vegetables and yogurt dressing separately. Combine with falafel just before serving to prevent the salad from becoming soggy.
- Feel free to adjust the amount of pickled vegetables and herbs to your liking. A good balance of sweet, tangy, and herbaceous notes is key.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10