DECONSTRUCTED FALAFEL SALAD

Deconstructed Falafel Salad image

Provided by @MakeItYours

Number Of Ingredients 17

3 whole-wheat pita pockets
2 tbsp. olive oil
2 medium lemons
3 tbsp. tahini (sesame seed paste)
1 tbsp. olive oil
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
15 ounce can low-sodium chickpeas, rinsed and drained
1 ½ cups cherry or grape tomatoes, halved
1 large cucumber, chopped
3 medium green onions, sliced
1 avocado, chopped
1 cup fresh cilantro, chopped
1 cup fresh Italian parsley, chopped

Steps:

Preheat oven to 400 degrees F.
Slice each pita in half so that you have two whole rounds from each. Brush lightly with the 2 tablespoons olive oil, and then cut each round into 8 wedges. Lay in a single layer on a baking sheet and bake until crisp, about 8 minutes. Cool on the baking sheet for 5 minutes.
Meanwhile, juice the lemons into a large bowl (about ⅓ cup); add the tahini, tablespoon of olive oil, cumin, coriander, salt, black pepper, and cayenne. Whisk to combine.
Add the remaining salad ingredients to the bowl with the dressing and gently toss to combine. Stir in the pita chips (break them into smaller pieces as needed), and serve immediately.