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Deconstructed Falafel Salad by @breadandbasil

Yields1 Serving

For the Salad
 1 cup Colavita Couscous
 2 13.4 oz cartons Colavita Chickpeas, drained and rinsed
 1 cup diced cucumber
 1 cup diced tomato
 ½ cup diced red onion
 1 cup fresh parsley, chopped
 ½ cup fresh cilantro, chopped
 ½ cup fresh dill, chopped
 Colavita Sea Salt and Black Pepper, to taste
For the Dressing
 ⅓ cup tahini
 3 tbsp fresh lemon juice
 3 tbsp Colavita Premium Selection Extra Virgin Olive Oil
 1 tbsp minced garlic (1-2 cloves)
 1 tsp ground cumin
 Colavita Sea Salt and Black Pepper, to taste
1

Cook the couscous according to package instructions and allow it to cool before proceeding.

2

In a large bowl, toss together the drained chickpeas, cucumber, tomato, red onion, parsley, cilantro, and dill until well combined. Add the cooked couscous and stir well. Season lightly with salt and pepper and set aside.

3

In a small bowl, whisk together the tahini, lemon juice, extra virgin olive oil, minced garlic, and cumin. The dressing may seize and look very thick—if so, add a tablespoon of hot water at a time until the dressing is thick but creamy. Season with salt and pepper.

4

Add the dressing to the chickpea salad mixture and stir to coat evenly. The salad can be served immediately at room temperature but is even better after resting in the refrigerator for 8-10 hours.