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RECIPE
20 INGREDIENTS5 STEPS30MIN

Roasted Chickpea Kale Salad with Tzatziki Dressing

4.0
2 Ratings
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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.

30MIN

Total Time
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Chickpeas
1 can
(15 oz)
Chickpeas
1 Tbsp
1 Tbsp
1/2 Tbsp
Finely Ground Black Pepper
3/4 tsp
Cayenne Pepper
3/4 tsp
Dressing
1 cup
Cucumbers , peeled, deseeded, shredded
1 clove
Garlic , minced
1/2
Lemon , juiced
to taste
Salt and Pepper
to taste
(optional)
1 Tbsp
Salad
2 handfuls
Kale , chopped
1 handful
1/2 cup
Feta Cheese
1/2
Small  Red Onion , sliced
2
Small  Tomatoes , sliced
to taste
Cucumbers , thinly sliced
1
Egg , fried
or pita bread, sliced bell pepper, olives, hot sauce
(optional)
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Nutrition Per Serving
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CALORIES
650
FAT
36.6 g
PROTEIN
34.7 g
CARBS
52.3 g

Author's Notes

You’ll note that we won’t strain the Greek yogurt or cucumber in this recipe. We want this tzatziki to have a touch more moisture than in traditional thick tzatziki so that it will blend well into the salad.

Directions

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Step 1
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).
Step 2
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.

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Nutrition Per Serving
Calories
650
% Daily Value*
Fat
36.6 g
47%
Saturated Fat
11.4 g
57%
Trans Fat
0.0 g
--
Cholesterol
140.1 mg
47%
Carbohydrates
52.3 g
19%
Fiber
16.6 g
59%
Sugars
11.7 g
--
Protein
34.7 g
69%
Sodium
2070.0 mg
90%
Vitamin D
0.6 µg
3%
Calcium
659.5 mg
51%
Iron
6.8 mg
38%
Potassium
1176.0 mg
25%
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