This salad is super easy to toss together, isn’t fussy on portions or ingredients and can be tailored to your taste. This is a simple salad that is packed with vegan protein that I have been enjoying lately.
It is super filling and can be enjoyed as a salad, over pasta or even in a wrap.
The falafels I used were mini vegan falafels that we not fried and only contain a few simple ingredients that I found at my local market. These are not necessary in this recipe but if you have them they add another interesting layer.
For my salad dressing I made a vinaigrette out of olive oil, a little bit of sriracha, salt and pepper. A nice creamy dressing would be great for this recipe too.
I highly recommend this recipe this week for a quick and delicious lunch or supper.
This recipe is vegan, gluten free, dairy free, protein packed, grain free, very filling and satisfying.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 2 Handfuls Grape Tomatoes (cut in half)
- 5 Handfuls Kale
- 1 Can Chickpeas (drained and rinsed - approx 1.5 cups pre-cooked chickpeas)
- Falafels (mine were mini falafels - approx. 8 and I cut them into thirds)
- 1 Tbsp Melted Coconut or Olive Oil
- Pinch of Salt
- Pinch of Pepper
- Spice of Choice (I used a drizzle of sriracha instead)
- 1 Handful Pitted Olives (sliced)
- Salad of Choice (or chopped cucumber)
Directions:
- Pre-heat your oven to 425F.
- In a large bowl add all ingredients (except salad) and toss.
- Place mixed ingredients into a glass baking dish and into the oven.
- Bake for 30 minutes stirring at the 15 minute mark.
- Once your mixture is roasted place on top of salad of your choice or diced cucumber and onions (with dressing or not) and enjoy.
DAMY Members - 1/3 of this recipe is a great lunch or supper option.
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