Think of chopped falafel as a tasty, protein-packed crouton--it adds texture to the salad and instantly turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: about 3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomatoes; toss gently to coat. Let stand 2 minutes. Arrange tomatoes on a platter so that slices overlap slightly. Reserve remaining vinaigrette in bowl.

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  • Add arugula, cucumber, onion, mint, and falafel to reserved vinaigrette in bowl; toss gently to coat. Arrange falafel mixture over tomatoes; sprinkle evenly with feta and pine nuts. Drizzle any remaining vinaigrette over salad.

Nutrition Facts

386 calories; fat 25.1g; saturated fat 4.8g; mono fat 13.4g; poly fat 5.1g; protein 12g; carbohydrates 32g; fiber 9g; cholesterol 13mg; iron 5mg; sodium 560mg; calcium 202mg; sugars 12g; added sugar 0g.
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