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.
It’s a TGIF,
stumbling crawling across the finish line kind of Friday. While yesterday’s trip to Amsterdam wasn’t quite the level of adventure as Tuesday’s near finger fatality (more on that later), it was still enough to send me into frenzy-over-prepare-no-sleep mode.
I realized my passport was too full for the trip to Southeast Asia we’re planning in the spring, so I made an appointmentat the consulate in Amsterdam to get a new one. And this stressed me out because I:
1. don’t have as much love for any other inanimate object as I do for this passport, and don’t want to say goodbye
2. am stressed out by anything involving going through government bureaucracy
3. couldn’t bring my cell phone into the consulate
And because I have the sense of direction of a drunk chicken, the whole not having a cell phone for GPS really stressed me out. So after accidentally sleeping 45 minutes through my alarm and catching a tram then a train then another train to Amsterdam, I navigated to the luggage lockers in Amsterdam Central Station.
These are huuuuge lockers meant for storing large bags, so I felt all super-spy-like as I placed my single cell phone into a locker and left. I made my way across Amsterdam to Museumplein (home to the Van Gogh museum and the I Amsterdam sign), got the passport all squared away, and all was well. New passport, new adventures!
I also had some adventures in the realm of chickpeas. These Roasted Chickpea Gyros went bonkers on Pinterest and have quickly become the most popular recipe on this site, so I thought we could keep the Greek chickpea train rollin’. With a tzatziki dressing, spicy roasted chickpeas, and a kale + spinach base, this salad has all the yums of the chickpea gyros and is a lot more filling/full of nutrients/packed with fiber/salady!
And look how cute! This feta cheese came in a little basket! **buys all the feta**
- 1 15-oz can chickpeas 425 g, drained
- 1 Tbsp olive oil 15 mL
- 1 Tbsp paprika
- ½ Tbsp ground black pepper
- ¼ Tbsp cayenne pepper
- ¼ tsp salt
- 1 cup Greek yogurt 250 g, or vegan alternative, like soy yogurt
- 1 cup peeled 120 g, about ½ of a large cucumber, deseeded, shredded cucumber
- 1 clove garlic minced
- 1 Tbsp olive oil 15 mL
- Juice of ½ lemon
- Pinch of salt and pepper
- If you have it a dash of dill
- 2 handfuls chopped kale 100 g
- 1 handful spinach 50 g
- ½ cup feta cheese 120 g, can omit for dairy-free
- ½ small red onion sliced
- 2 small tomatoes sliced
- A few thin slices of cucumber
- Optional add-ins*: a fried egg, fresh or toasted, pieces of pita bread , sliced bell pepper, olives, a touch of hot sauce
- Pat dry chickpeas with paper towel, removing any skins that may come off.
- Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
- Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard. Allow to cool slightly before adding to salad.
- While chickpeas cook, combine all “Dressing” ingredients**.
- In a large bowl, toss together all “Salad” ingredients. Add tzatziki to salad a few heaping spoonfuls at a time, tossing until you reach your desired amount of dressing (you may have some leftover tzatziki dressing).
- Either toss chickpeas into salad or serve on top. Eat immediately and enjoy!