| FALAFEL SALAD |
A hearty, fibre rich salad, with mung bean falafels, dark green lacinato kale, and dressed in a creamy, dairy free lemon garlic dressing.
If you're on the fence about kale I highly suggest you give lacinato or dinosaur kale a try! It's less bitter and smoother texture. Definitely my favourite kale for salads!
Recipe makes 4 servings
Macros per serving:
413 cals - 21g fat - 31g carbs - 25g protein
Ingredients:
1 batch Mung Bean Falafels
1 batch Lemon Garlic Dip (same page as falafels!)
8 cups finely chopped lacinato kale
1/2 cup pitted kalamata olives, chopped
1/2 red onion, diced
1 cup chopped mixed herbs, I used cilantro, parsley, and mint
Recipe:
Prepare the falafels and lemon garlic dip.
Finely chop the vegetables and add them to a large mixing bowl.
For meal prep: Pour the lemon garlic dressing across the bottom of 4 meal prep containers, then top with the salad, then 4 falafels each.
To serve right away: Add the dressing to the large salad bowl and toss everything well. Plate into 4 bowls or containers and top with 4 falafels each.
Enjoy!
For dessert try the Chocolate Cheesecakes from the Top 100 High Protein Vegan Recipes Ebook!
