Deconstructed Falafel Salad

2 Cups Cooked Brown Rice

1 15-Ounce Can Chickpeas

1 Small Leek, Cleaned, Greens Removed and Thinly Sliced

2 Cloves Roasted Garlic, Minced

1/4 - 1/2 Cup Chopped Fresh Parsley

1/4 - 1/2 Teaspoon Red Pepper Flakes

2 Teaspoons Ground Cumin

2 Teaspoons Ground Coriander

3 Tablespoons Lemon Juice

1 Tablespoon Flax Oil

Salt and Pepper, to Taste

2 Tablespoons Sesame Seeds, Toasted

Additional Options: Chopped cucumber, tomato, or tahini sauce, if desired

Preparation for this one couldn't be simpler- Just toss everything together in a large bowl until the ingredients are well distributed and evenly coated in spice, and either heat and serve, or cover and stash it in the fridge until chilled. It will last up to 5 days refrigerated, so you can make this at on Monday and enjoy it throughout the work week with ease.

Makes 4 - 5 Servings

©Hannah Kaminsky