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Deconstructed Falafel Salad

Crispy chickpeas, lots of fresh veggies, herbs, and our Golden Tahini with a kick of lemon, gets you all the yummy flavors of falafel without doing all the work. You can make this recipe gluten free by leaving out the toasted pita, but if you haven't made crispy pita chips in a pan this way, maybe give it a try. We absolutely love them.

Chef Tip: Have your veggies and herbs prepped and ready to go, so once the pita and chickpeas are warm and crispy, you'll be ready to plate the salad.


  • Olive oil

  • 1 (14oz) can chickpeas rinsed, drained

  • 4 pitas, torn into bite-sized pieces

  • Salt

  • Haven’s Kitchen Golden Turmeric Tahini

  • 2 heads of Little Gem or other small lettuce leaves, torn if large

  • 4 small tomatoes, cut into wedges

  • 1 English cucumber, chopped

  • A handful of cilantro, chopped

  • A handful of parsley, chopped

  • 2 avocados, cut into wedges

  • 1 lemon, cut into wedges

  • 1/2 red onion, quick pickled in red wine vinegar

  • Flaky Salt


Step 1

In a large pan over medium-high heat, add a glug of oil, and when it shimmers, add the chickpeas. Cook for about 6 minutes, until they're crisping and golden

Step 2

Add in the torn pita and a pinch of salt. Cook for another 3-4 minutes, stirring occasionally to prevent the pita from burning. Cut the heat and add about ¼ pouch of Golden Tahini to coat the chickpeas and pita

Step 3

Prepare the rest of your salad by plating the lettuce leaves, tomatoes, and cucumbers. Drizzle with olive oil and flaky salt

Step 4

Top the salad with the chickpeas and pita, then garnish with the herbs and avocado. Drizzle with more olive oil, lemon and add flaky salt

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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