Falafel and Hummus Salad

Lettuce, cucumber, tomato, sumac

Cooking beans requires a little forethought but home cooked beans are tastier then the canned version.  I soaked 2 cups of chickpeas overnight (8 hrs) in 6 cups of water.  Rinsed them off and added them to a pot of 6 cups boiling water along with a 1" piece of Kombu.  Simmer for 45-60 minutes and they are done!

We used about half of the chickpeas to make hummus and the other half for the falafel.  Both recipes are from Oh She Glows.  Next time I might try her lemon tahini dressing instead of the humus to add a little more kick to the salad.