It’s post-marathon season! Also known as nearly summer!
Post marathon season always makes me a little nervous. After four months of training, it’s hard to get out of that routine. It’s necessary though, to break the training routine. Our bodies aren’t meant to withstand marathon training year-round. And since I plan on running marathons in my sixties, I have to respect the time between training to allow my body to rest and recuperate. Also, do something other than running for once!!
But I worry about losing speed and fitness and that cutting down on miles will mean missing out on feasting on my favorite foods. However, over time I have begun to realize that what I eat during my training is practically what I eat between training, the quantity is the only thing that changes. Because over time, my cravings were no longer for artificial sweeteners or packaged snack foods (I mean, Lay’s Potato Chips will forever be my weakness, but nobody’s perfect) for good, real food.
So I eat salads full of that real, good food while I train and when I’m taking it easy. Because if you know how to make them, salads don’t have to suck. They can be filling, flavorful, and healthy. I love a salad that can speak up for itself, a salad that has its own voice and doesn’t have to be the backup singer for the main course. These are the salads that are worth eating.
When you think of a topping to add to falafel, it’s probably already been added to this salad. Veggies, avocado, feta, crispy chickpeas, pita chips, and a tahini lemon dressing. You’ll barely notice the kale. Although if you’re super into kale, feel free to add more!
Salads are also great for us who prefer to “eyeball” a recipe than actually follow it to a T. Salads are very forgiving, so if you want to add more or less of anything, go for it! If you ever want to feel accomplished in the kitchen, start with a salad. Heck, start with this salad.
I hope you enjoy every bite of this Falafel Super Salad whether you are training for the race of your life or enjoying some well-earned downtime.
Falafel Super Salad
- 6 cups of kale, torn and massaged
- 1 cup grape tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 medium cucumber, chopped
- 1 avocado, chopped
- 1 can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 2 teaspoons seasoned salt (or a blend of garlic powder, paprika, and salt)
- 1 cup falafel mix (I used Trader Joe’s)
- Vegetable oil, for cooking falafel
- 1/2 cup crumbled feta cheese
- 2/3 cup crushed pita chips
Dressing
- 1/2 lemon, juiced
- 1/4 cup tahini
- 1 teaspoon maple syrup
- Salt, to taste
Directions
Cook falafel according to package directions. Although you can bake them, they turn out much better if pan-fried. Drain on paper towels. While falafel is cooking, preheat oven to 425 degrees. Toss chickpeas in olive oil and seasoned salt and spread onto a parchment-lined baking sheet. Bake for 15 minutes, stirring occasionally, until chickpeas are crispy. Allow to cool slightly.
Mix together all the ingredients in a large bowl and serve immediately.
Dressing: Mix together lemon juice, tahini, and maple syrup. Add water and mix until the desired consistency is reached. Season with salt and add to the salad.
