salad

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" by Lindsey | Dolly and Oatmeal


happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!



the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

  • extra virgin olive oil

  • 2 bunches kale, stems removed and leaves torn

  • 1 persian cucumber, sliced into thin rounds

  • 3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)

  • handful of flat-leaf parsley leaves, roughly chopped

  • handful of mint leaves

  • 1 lemon, cut into wedges

  • sea salt

crispy roasted chickpeas

  • 18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry

  • extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • sea salt and black pepper

lemon tahini

  • 1/3 cup (90g) tahini

  • juice of 1 lemon, plus extra if needed

  • 1 garlic clove, very finely chopped

  • sea salt and black pepper

*hetty’s notes:

substitute

  • chickpeas: white beans, butter beans

  • omit pita chips for gluten free



method

  1. preheat oven to 425°F (220°C)

  2. for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.

  3. for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.

  4. to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.

  5. combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.


similar recipes:


mung bean & cilantro falafel tacos

mung bean & cilantro falafel tacos

chickpea & avocado tzatziki salad

chickpea & avocado tzatziki salad

CREAMY BROCCOLI CHOP by Lindsey | Dolly and Oatmeal


before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!



creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

  • 1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)

  • 2 tablespoons avocado oil mayonnaise

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon good maple syrup (or honey)

  • salt & pepper, to taste

broccoli chop

  • 1 head broccoli, cut into florets

  • 1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped

  • 1/4 red onion, sliced thin

  • 1 asian pear, cut into small chunks

  • salt & pepper

  • 1/4 cup chopped and toasted blanched almonds



method

  1. make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.

  2. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.

  3. roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.

  4. pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.


more broccoli recipes:


spicy broccoli bowl w/ creamy ginger lentils

spicy broccoli bowl w/ creamy ginger lentils

creamy garlicky pasta w/ charred broccoli & figs

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

charred broccoli & red on ion salad w/ shaved apples & arugula

1 Summer Salad, 2 Ways: Spicy Tomato, Peach & Avocado Salad by Lindsey | Dolly and Oatmeal


here in LA we had temps reaching between 110-115°F, we're still in the thick of it, even though the temperature has dropped about 10 degrees.  so as you can imagine, there's no turning my oven on - at least for dinner.  frank and i have been subsisting on dinner smoothies, stovetop dinners like fritattas, and this salad!

when i think of summer produce at its' height this salad comes to mind.  it's got most of the summer all-stars wrapped up into one cool, lettuce-less dish to keep you super refreshed throughout these blazing days.  you may remember a similar salad that i posted nearly 2 years ago, when we were going through a similar heatwave in NYC, and i was 8 1/2 months pregnant with amesy!  so, if you can't tell already, we love this salad!  it usually gets draped over a protein, either a roasted fish filet (like halibut), or over a sliced chicken breast, but i could see it being used to stuff roasted zucchini boats; or, if chopped smaller, a really salsa variation.

the core ingredients:

  • avocado  
  • cucumber
  • peach
  • tomato

variation #1: jalapeno, chopped red onion, chopped cilantro, lime juice, s & p.

variation #2: pine nuts, za'atar pesto, flaky sea salt

i love these 2 different takes.  #1 is punchy and bright, and #2 has some deeper herb-y flavors, they're both so satisfying.  i also love that because it doesn't contain any lettuce or greens, it keeps well in the fridge for a couple days, and packs up well for a picnic, beach day, or hike.  win, win!

xo, dear friends!



1 summer salad, 2 ways | v & gf

i think this salad would be great with nectarines or cherries, too.  as for the jalapeno, if you're not into spice, feel free to leave it out, or add a pinch of cayenne pepper.

print the recipe!

| serves 2-4 |

  • 1 ripe avocado, sliced into eighths, then cut into small chunks
  • 1 medium cucumber, quartered, then cut into half-inch chunks
  • 2 peaches (or nectarines), cut into eighths, then sliced into half-inch chunks
  • 1 pint grape or cherry tomatoes, cut in half
  • half a small red onion, chopped fine
  • half a jalapeno, seeded  
  • 1/4 cup chopped cilantro
  • juice from 1 large lime
  • 1 tablespoon extra virgin olive oil
  • salt & fresh ground pepper

summer salad #2 can be found here :)



method

  1. to a large mixing bowl, add the avocado, cucumber, peaches, tomatoes, and red onion.  using a microplane, grate the jalapeno over the salad mixture (if you don't have a microplane, simply mince the jalapeno with a sharp knife), then add the cilantro.  
  2. add the lime juice, oil, and season with salt and pepper.  give everything a good toss, and taste for seasoning; add more if desired.
  3. store in the fridge for up to 2 days, or serve as is :)

similar recipes:


vegan caprese salad

vegan caprese salad

pickled corn succotash

pickled corn succotash

mellow melon salad

mellow melon salad