Salad can be so much more than iceberg lettuce and shredded carrots.
This falafel salad is proof of how delicious and filling a bowl of dressed greens can be.
How to Meal Prep Falafel Salad
Meal preppingthis falafel salad is easy.
Credit: Carson Downing
Cook your falafel according to the package instructions and set aside to cool.
In a large bowl, add the greens, fresh vegetables, herbs, pine nuts, and cheese.
Combine the red wine vinegar and olive oil in a small bowl.
Put the hummus in another small bowl and the falafel in a separate baggie or bowl.
As a heartier green, kale doesn’t wilt or get soggy as quickly as other greens.
Ingredients
2Tbsp.red wine vinegar
12cupthinly sliced red onion
1(6-oz.
)bunchcurly kale, stems removed and leaves torn
1(10-oz.
Stir in onion; cover and let stand at room temperature for 20 to 30 minutes.
Drain the onion, reserving pickling liquid.
Add kale and massage the greens with your hands for about 3 minutes or until bright green and tender.
Assemble the Falafel Salad
Spread the hummus on a platter.
Sprinkle with 1/4 teaspoon of ground black pepper.
If you like, drizzle with additional olive oil and red wine vinegar.
2,000 calories a day is used for general nutrition advice.
