Mediterranean Roasted Vegetable & Falafel Salad
A fresh, vibrant salad loaded with crispy falafel, tender roasted vegetables, creamy hummus, and a zesty lemon dressing. Perfect for lunch, meal prep, or a light dinner!
Time
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
For the Roasted Vegetables:
1 zucchini, sliced
1 red bell pepper, sliced
1 red onion, chopped
1 small eggplant, cubed
2 tbsp olive oil
1/2 tsp dried oregano
Salt & pepper to taste
For the Salad Base:
6–8 falafel (store-bought or homemade)
4 cups mixed greens (spinach, arugula, romaine, etc.)
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives (optional)
1/4 cup red cabbage, shredded (optional)
1/2 cucumber, sliced
1/4 cup feta cheese
Hummus or tzatziki, for serving
For the Lemon Dressing:
3 tbsp olive oil
Juice of 1 lemon (about 2 tbsp)
1 garlic clove, minced
1/2 tsp Dijon mustard
Salt & pepper to taste
Instructions
Roast the Veggies:
Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and eggplant with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
Cook the Falafel:
While veggies roast, bake or pan-fry falafel according to package or recipe directions.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.
Assemble the Salad:
In bowls or a platter, layer mixed greens, roasted veggies, cherry tomatoes, cucumber, and olives.
Top with falafel, a dollop of hummus or tzatziki, and crumbled feta if using.
Drizzle with Dressing & Serve.
Garnish with fresh herbs (parsley or mint) if desired. Enjoy warm or cold!
Tips & Variations
Vegan version: Skip feta or use vegan cheese.
Meal prep: Store dressing separately and assemble fresh daily.
Add grains: Quinoa or couscous make it even heartier.
Frequently Asked Questions
Q: Can I use frozen falafel?
A: Yes! Bake or air fry according to package directions.
Q: Can I roast other vegetables?
A: Absolutely! Try carrots, cherry tomatoes, or mushrooms.
Q: How long will this keep?
A: Up to 4 days in the fridge (without dressing on the greens).
Nutritional Information
Calories: 420 kcal
Protein: 13g
Carbs: 35g
Fat: 26g
Fiber: 8g
Sugar: 6g