Falafel Salad + Yogurt Dill Dressing
Note: You can use any type of turnips for this recipe. If you are using ‘sweet’ white turnips you do not need to peel. If you are using storage turnips, you may want to because of the thicker skin.
The beet in this recipe is optional. It is only used for colour.
Ingredients
For the pickled turnips: make 4-5 days in advance
1 ½ cups water
2 tbsp plus 2 tsp sea salt
1 bay leaf
1/2 cup white vinegar
1 pound turnips (about a bunch), greens removed, and cut into 1/2 inch thick matchsticks
1 small beet, cut into 1/2 inch thick matchsticks (optional)
1 clove garlic, crushed
For the chickpeas
3 cups cooked chickpeas
6 tbsp olive oil
½ cup parsley
1 tsp smoked paprika
½ tsp cumin, ground
¼ tsp sea salt
1/8 tsp black pepper, ground
For the dressing
1 ½ cups plain Greek yogurt
2 large garlic cloves, whole
1 cup dill or parsley, or both
1 tbsp lemon juice
¼ tsp sea salt
1/8 tsp black pepper, ground
Water to thin
For the salad
1 head of lettuce, washed and chopped
100g of baby kale, washed
3 large carrots, grated
Preparation
For the pickled turnips: make 4-5 days in advance
In a medium sized pot, add the water, sea salt and bay leaf.
Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
Let cool completely then add the vinegar.
In a large jar, add your turnips, garlic, and beet.
Pour the liquid over the turnips in the jar and seal.
Let sit for 5 days in the fridge. Pickled turnips are good for about a month in the fridge.
For the chickpeas
Preheat oven to 400 degrees F.
In a blender, add oil, parsley, paprika, cumin, , salt, pepper, and blend.
Add chickpeas and parley oil to bowl and mix. Spread chickpeas out on a baking sheet and bake in the oven for 25 minutes, stirring halfway.
For the dressing
Add all ingredients to a blender and blend until smooth. Thin with water to desired thickness.
To serve
Divide lettuce and kale between serving bowls and top with grated carrots, pickled turnips, warm chickpeas, and drizzle with dressing.
Enjoy!