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.
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Chickpeas (1 can)
with paper towel, removing any skins that may come off. Gently toss them with
Olive Oil (1 Tbsp)
Paprika (1 Tbsp)
Finely Ground Black Pepper (1/2 Tbsp)
Cayenne Pepper (3/4 tsp)
Salt (3/4 tsp)
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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