Name: Roasted Chickpea Kale Salad with Tzatziki Dressing
Total time: PT1800.0S
Yield: 2
Ingredients: 1 can Chickpeas; 1 tablespoon Olive Oil; 1 tablespoon Paprika; 1/2 tablespoon Finely Ground Black Pepper; 1/4 tablespoon Cayenne Pepper; 1/4 tablespoon Salt; 1 cup Greek Yogurt; 1 cup Cucumber; 1 clove Garlic; 1/2 Lemon; to taste Salt; to taste Ground Black Pepper; to taste Fresh Dill; 2 handful Kale; 1 handful Fresh Spinach; 1/2 cup Feta Cheese; 1/2 Red Onion; 2 Tomato; to taste Cucumber; 1 Egg; 1 tablespoon Olive Oil

This kale salad is a healthy twist on Greek gyros that’s packed with flavorful chickpeas and nutritious greens, and topped with a refreshing cucumber tzatziki sauce.

Intermediate

Roasted Chickpea Kale Salad with Tzatziki Dressing

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Chickpeas

Olive Oil

tablespoon

Paprika

Finely Ground Black Pepper

Cayenne Pepper

Salt

Dressing

Greek Yogurt

Cucumber

Garlic

clove

Lemon

to taste

Ground Black Pepper

Fresh Dill

Salad

Kale

handful

Fresh Spinach

Feta Cheese

Red Onion

Tomato

Pat dry {@3:} with paper towel, removing any skins that may come off. Gently toss them with {@2:}, {@4:}, {@0:}, {@1:} and {@5:}.

Pat dry Chickpeas (1 can) with paper towel, removing any skins that may come off. Gently toss them with Olive Oil (1 tablespoon), Paprika (1 tablespoon), Finely Ground Black Pepper (1/2 tablespoon), Cayenne Pepper (1/4 tablespoon) and Salt (1/4 tablespoon).

Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 degrees C) for about 20 minutes, until lightly browned but not hard. Allow to cool slightly before adding to salad.

While chickpeas cook, combine {@1:}, {@4:}, {@5:}, {@3:}, {@6:}, {@7:}, {@0:}, and {@2:}.

While chickpeas cook, combine Greek Yogurt (1 cup), Cucumber (1 cup) [shredded, peeled, deseeded], Garlic (1 clove) [minced], Olive Oil (1 tablespoon) [No Prep], Lemon (1/2 N/A) [juiced], Salt ( to taste), Ground Black Pepper ( to taste), and Fresh Dill ( to taste).

While chickpeas cook, combine Greek Yogurt (1 cup), Cucumber (1 cup), Garlic (1 clove), Olive Oil (1 tablespoon), Lemon (1/2), Salt (to taste), Ground Black Pepper (to taste), and Fresh Dill (to taste).

In a large bowl, toss together {@5:}, {@0:}, {@1:}, {@2:}, {@4:}, {@3:}, and {@6:}. Add tzatziki to salad a few heaping spoonfuls at a time, tossing until you reach your desired amount of dressing. Either toss chickpeas into salad or serve on top. Eat immediately and enjoy!

In a large bowl, toss together Kale (2 handful) [chopped], Fresh Spinach (1 handful), Feta Cheese (1/2 cup), Red Onion (1/2 N/A) [sliced], Tomato (2 N/A) [sliced], Cucumber ( to taste) [thinly sliced], and Egg (1 N/A) [fried]. Add tzatziki to salad a few heaping spoonfuls at a time, tossing until you reach your desired amount of dressing. Either toss chickpeas into salad or serve on top. Eat immediately and enjoy!

In a large bowl, toss together Kale (2 handful), Fresh Spinach (1 handful), Feta Cheese (1/2 cup), Red Onion (1/2), Tomato (2), Cucumber (to taste), and Egg (1). Add tzatziki to salad a few heaping spoonfuls at a time, tossing until you reach your desired amount of dressing. Either toss chickpeas into salad or serve on top. Eat immediately and enjoy!

Roasted Chickpea Kale Salad with Tzatziki Dressing

4.0

30MINS

$4.56

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions