Fresh & Fast Summer Recipe: Falafel Salad

Falafel Salad: Fresh, Fast & Flavorful
Photo Credit: Clean Eating Magazine

In the Bishop household, summer means dining al fresco, all the time. We've outfitted our back patio with some comfy chairs, a small table and, of course, a grill. On any given weekend -- morning, noon or night -- Bryan and I can be found on said patio, coffee/cocktail/water in hand, enjoying the sunshine and prepping our next meal. While he's working his grilling magic on our main course, I slip away to the kitchen and throw together a quick and easy side. One of my favorites is this Mediterranean-inspired falafel salad, which only takes 20 minutes start-to-finish and is packed with fresh tomatoes, cucumber, garlic, hearty bulgur wheat and Middle-Eastern Za'atar spice. It's the definition of a fast and easy meal that will get you back to dining al fresco in no time.

FALAFEL SALAD
Adapted from Clean Eating Magazine
Serves: 4
Hands-on Time: 20 minutes

• 1/2 cup fine bulgur wheat
• 1 clove garlic, crushed
• Zest 1 lemon, plus juice half lemon
• 1 tsp Za’atar (Za’atar is a Middle-Eastern spice mixture that includes thyme, sumac, marjoram and sesame. Find it in the spice aisle or in the ethnic food section of your supermarket.)
• 1/4 tsp sea salt
• 2 plum tomatoes, finely diced (about 1 cup)
• 1 small field-grown cucumber, peeled and finely diced
• 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed)
• 1/2 cup nonfat plain Greek yogurt
• 1/2 cup crumbled feta cheese

Make the Falafel Salad: In a small saucepan, bring 1/2 cup water to a boil. Stir in bulgur, cover and remove from heat. Let sit for 10 minutes, until tender and water is absorbed. Meanwhile, prepare dressing: In a small bowl, combine garlic, lemon zest and juice, Za’atar and salt. In a large bowl, combine tomatoes, cucumber, chickpeas, kefir and bulgur and toss to combine. Drizzle dressing over top and toss to coat. Top with feta cheese crumbles. Serve immediately or refrigerate until cold.