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Watermelon Wedge Salad with Falafel Spiced Chickpeas

Watermelon Wedge Salad with Falafel Spiced Chickpeas

This Watermelon Wedge Salad features watermelon coated in a creamy tahini dressing and topped with falafel spiced chickpeas, pickles, tomatoes, and fresh parsely and dill
Prep Time 25 mins
Cook Time 40 mins
Course Salad
Servings 4

Equipment

  • 1 Small Baking Sheet
  • 2 lint-free towels
  • 1 Food Processor

Ingredients
  

  • 1 (540 ml, 19 fl oz) can chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp salt divided
  • ½ cup tahini
  • ¼ cup lemon juice
  • 1 clove garlic peeled
  • ¼ cup water**
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼-½ tsp cayenne pepper ***
  • ¼ tsp ground coriander
  • Fresh ground pepper
  • ½ mini watermelon cut into wedges, rind removed
  • 1 cup cherry tomatoes sliced
  • 1-2 dill pickle finely diced
  • ¼ cup pickled turnip finely diced
  • ¼ cup fresh parsley leaves tightly packed
  • ¼ cup fresh dill tightly packed

Instructions
 

  • Preheat the oven to 425°F.
  • Line a small baking sheet with a lint-free towel. Place the chickpeas on top and rub them dry with another lint-free towel. Bundle the chickpeas up in the bottom towel and set them aside.
    1 (540 ml, 19 fl oz) can chickpeas
  • Line the now empty baking sheet with parchment paper and pour the chickpeas onto the baking sheet. Drizzle the chickpeas with the olive oil and sprinkle with half of the salt.
    2 tbsp olive oil, 1 tsp salt
  • Place the chickpeas in the oven and roast for 20 minutes. Give the pan a shake and roast for an additional 15 minutes.
  • While the chickpeas are roasting place the tahini, the remaining salt, the garlic, and the lemon juice in a large food processor. Set the food processor to low and stream in the water. Pour the finished dressing into a bowl and chill while you prepare the remainder of the salad.
    1 tsp salt, ½ cup tahini, ¼ cup lemon juice, 1 clove garlic, ¼ cup water**
  • When the chickpeas are done roast, take them out of the oven and transfer them to a large bowl. Add the cumin, cinnamon, cayenne, ground coriander, and a fair amount of fresh ground pepper. Give the chickpeas a toss to ensure they are evenly coated. Set them aside to cool.
    1 tsp ground cumin, ½ tsp ground cinnamon, ¼-½ tsp cayenne pepper ***, ¼ tsp ground coriander, Fresh ground pepper
  • Place a watermelon wedge in the center of a pasta coupe or bowl. Spoon a liberal amount of the tahini dressing on top and garnish with a handful of the chickpeas, the tomatoes, dill pickle, pickled turnip, and fresh parsely and dill. Serve immediately with a knife and fork.
    ½ mini watermelon, 1 cup cherry tomatoes, 1-2 dill pickle, ¼ cup pickled turnip, ¼ cup fresh parsley leaves, ¼ cup fresh dill

Notes

** You may have to add more water than this to achieve the consistency you want for your dressing. The dressing should be pourable but still thick enough to coat the melon. 
*** I used 1/2 a teaspoon of the cayenne and my chickpeas had quite a kick. Knock the cayenne back or omit it altogether if you're not a fan of spice. 
Keyword cherry tomatoes, chickpeas, dill, tahini, watermelon