Mediterranean Salad Meal Prep
Vibrant, Healthy & Delicious
Ingredients
Falafel Salad Bowl
- 1 head crisp lettuce
- 1 watermelon radish sliced into half moons
- 1 carrot grated
- 1 cup oat flour or oats ground into flour
- 1 shallot
- 2 cans chickpeas drained, rinsed
- 2 cups chopped chard or spinach
- 1 cup parsley
- 1 cup cilantro
- salt
- 1/4 cup olive oil
- sesame seeds as garnish
Quinoa Tabbouleh
- 1 cup quinoa
- 1 garlic clove minced
- 1/2 lemon juiced
- 1 pint chopped tomatoes cherry or saladette
- 1/2 cup parsley finely chopped
- 1/2 cup mint finely chopped
- 1 scallion sliced
- olive oil
- salt
Marinated Feta with Lemon & Thyme
- 1 package sheep milk feta
- 1/2 lemon thinly sliced
- 1 sprig thyme
- 1/3 cup olive oil
- black pepper
Whipped Tahini with Urfa Pepper
- 1/2 cup tahini
- 1/2 cup water
- 1 garlic clove
- 1/2 lemon juiced
- salt
- Urfa pepper as garnish
Greek Yogurt with Dill & Sumac
- 1 cup greek yogurt sheep's milk preferred or vegan
- 1/4 cup dill finely chopped
- 1 tbsp sumac
- salt
Instructions
Falafel Salad Bowl
- Make the falafel. Using a food processor, blend oats, chard, parsley, cilantro, chickpeas, shallot & salt. While the food processor is running slowly pour in olive oil until mixture comes together. It should be scoopable with a spoon without falling apart.
- Heat a cast iron pan over medium heat and add a glug of olive oil. Scoop falafel mixture using a 1/4 cup measuring cup and fry until golden brown on each side. Remove from heat.
- While the falafel is cooking, prep the salad. Wash and dry the lettuce and chop to your desired size. Add to the containers with grated carrot and sliced watermelon radish. Add falafel when cool and sprinkle with sesame seeds.
Quinoa Tabbouleh
- Cook quinoa as instructed on the package and set aside to cool.
- In a medium bowl combine the chopped parsley, mint, garlic, scallions & tomatoes. Add the quinoa and mix. Dress with a squeeze of lemon, a glug of olive oil and salt to taste.
Marinated Feta with Lemon & Thyme
- Combine all ingredients in a small saucepan and gently heat for about a minute. Remove from heat and let cool before packing.
Whipped Tahini with Urfa Chile
- In a food processor, combine tahini, garlic, lemon & salt. With the food processor running, slowly pour in the water. You may need to scrape down the sides a few times. Keep the food processor running for a few minutes to reach desired consistency. Add more water as desired.
- Garnish with Urfa pepper.
Greek Yogurt with Dill & Sumac
- Combine all ingredients in a small bowl and whisk until smooth.