Roasted Chickpea Kale Salad with Tzatziki Dressing

This healthy twist on Greek gyros is packed with chickpeas and nutritious greens, and topped with a refreshing cucumber tzatziki sauce.

Chickpeas:
1 15 oz can (425 g) chickpeas, drained (1 ½ cup, 310 g cooked chickpeas if starting from dry)
1 Tbsp (15 mL) olive oil
1 Tbsp (6.8 g) paprika
½ Tbsp (3.4 g) ground black pepper
¼ Tbsp (1.7 g) cayenne pepper
¼ tsp (1.4 g) salt

Dressing:
1 cup (250 g) Greek yogurt (or vegan alternative, like soy yogurt)
1 cup (120 g) peeled, deseeded, shredded cucumber (about ½ of a large cucumber)
1 clove garlic, minced
1 Tbsp (15 mL) olive oil
Juice of ½ lemon
Pinch of salt and pepper
If you have it, a dash of dill

Salad:
2 handfuls (100 g) roughly chopped kale
1 handful (50 g) spinach
½ cup (120 g) feta cheese (…or more if you love it!)
½ small red onion, sliced
2 small tomatoes, sliced
A few thin slices of cucumber

Optional Add-Ins:
a fried egg
pieces of pita bread (fresh or toasted)
sliced bell pepper
olives
a touch of hot sauce

View the full recipe at Live Eat Learn →