Salad can be so much more than iceberg lettuce and shredded carrots. This falafel salad is proof of how delicious and filling a bowl of dressed greens can be. With tender kale, baby spinach, tomatoes, cucumbers, feta cheese, toasted pine nuts, falafel, hummus, and a variety of herbs, this Middle Eastern-inspired salad is refreshing and surprisingly hearty. A red wine vinegar and olive oil dressing brightens the meal and keeps it healthy for a great make-ahead lunch or easy dinner.
If you find you’re still hungry after eating the falafel salad, consider adding a few slices of pita bread the next time you make it.
How to Meal Prep Falafel Salad
Meal prepping this falafel salad is easy. Cook your falafel according to the package instructions and set aside to cool. In a large bowl, add the greens, fresh vegetables, herbs, pine nuts, and cheese. Place the massaged kale at the bottom of the bowl and the spinach on top with the other ingredients between the two greens—this will prevent the spinach from getting soggy.
Combine the red wine vinegar and olive oil in a small bowl. Put the hummus in another small bowl and the falafel in a separate baggie or bowl. When you’re ready to eat, add the hummus, falafel, and dressing to the large bowl, mixing to evenly incorporate the ingredients.
As a heartier green, kale doesn’t wilt or get soggy as quickly as other greens. However, don’t prep the salad more than a day in advance to ensure the massaged kale stays fresh and crisp.