This post has been compensated as part of my ongoing partnership with Barlean’s and may contain affiliate links. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
This quick, simple Middle Eastern salad + homemade pita chips brings all the flavor of falafel in a fraction of the time – no deep frying required!
Do you like falafel? I have a favorite falafel recipe that my family absolutely loves, but it does take a bit of time to put together.
But sometimes I’m craving the flavors of falafel without having to put in a ton of effort, and that’s where this Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette comes in!
This salad comes together quickly, is packed with plant-based nutrition, and is a great dish to take on-the-go.
Since I typically enjoy my falafel stuffed in a pita, I thought it would be fun to turn some pita bread into homemade pita chips to pack up alongside my salad.
This is a really simple treat to make at home, and pita chips are a fun addition to any snack or lunch box meal.
To make the pita chips extra special, I added one of my favorite super seed blends from Barlean’s. Their Energy Blend is a mix of Panax ginseng, organic flaxseed, chia seed and coconut. It’s full of Omega-3 (ALA), antioxidants, and fiber.
I love sprinkling this blend on my cottage cheese and fruit in the morning, or on yogurt parfaits. And it makes a great addition to pita chips!
I haven’t tried it yet, but the Energy Blend is also able to be mixed into bars and baked goods. Barlean’s recommends swapping out 1/2 cup of flour in a recipe that calls for 2 cups total with 1/2 cup of energy blend.
This salad can be assembled while the pita chips bake. The whole thing can be ready in around 15 minutes!
My Tahini-Lemon Vinaigrette includes a simple mix of spices that give it a Middle Eastern flair. I absolutely love the mix of cumin, coriander, and paprika.
I used flax oil in this dressing because it’s a great, plant-based source of Omega-3. It’s not intended for heated applications, so you shouldn’t sauté or bake with it, but it’s great in vinaigrettes like this one. I used it in these Roasted Veggie Bowls with Lemon-Flaxseed Vinaigrette a while back, and it was great there, too!
You’ll get about 1/2 cup of vinaigrette here, so I recommend starting with about half of it and tossing that into your salad before adding more to your taste.
I’ve made this dish a few times now, and I find that if I make the vinaigrette in the bottom of a large bowl and just add the salad ingredients on top of it, it’s a little too heavily dressed.
Of course, you could always add in some more chickpeas or a few more veggies if you find it gets too saucy.
I’ve been packing this dish up to bring out and about with me. It totally hits the spot for lunches and snack time. It’s a great, hearty vegan dish with a lot of flavor that packs a nutritional punch.
I’ve been all about this stainless steel bento-style container from LunchBots. It holds just the right amount of food for snack time. It’s well designed, and is nice and compact. It’s the perfect size for my kindergartener’s school lunch.
I ended up buying the insulated thermal container from LunchBots to send hot foods to school with him for lunch, too. Both containers have been a big hit and a great addition to our food-on-the-go container stash.
Psst… I’m giving away one of the bento-style containers from LunchBots, along with your choice of one of the 3 Barlean’s items pictured above – check out the end of my post to win one of your own!
I’ve found that this salad pairs incredibly well with fresh figs. For snacking, 2 pita chips, a bit of salad, and some fresh fruit is just the right amount. If you’re having this as a meal, 4 pita chips alongside a larger portion of the salad is perfect.
Be sure to check out my Falafel-Spiced Chickpea Flatbreads if you want to try out another one of our favorite spins on falafel. It’s total street food/comfort food mashup!
Looking for more of our favorite salads? Check out these 5-star recipes:
- Roma Salad with Caper-Dill Vinaigrette
- Taco Salad with Homemade Chipotle Ranch Dressing
- Quick Chickpea Salad with Lemon-Dill Vinaigrette
- Pax Romana’s Quinoa Salad with Mixed Vegetable, Goat Cheese & Orange Dressing
- Fennel + Citrus Salad with Shallots + Capers
- Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
- Smoky Shrimp Salad with Green Goddess Dressing
- BBQ Ranch Chopped Chicken Salad
- Cantaloupe, Prosciutto and Shaved Parmesan Salad
- Triple Crunch Asian Salad
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!