1cupGreek yogurt250 g, or vegan alternative, like soy yogurt
1cuppeeled120 g, about ½ of a large cucumber, deseeded, shredded cucumber
1Tbspolive oil15 mL
Juice of ½ lemon
Pinch of salt and pepper
If you have ita dash of dill
2handfulschopped kale100 g
½cupfeta cheese120 g, can omit for dairy-free
½small red onionsliced
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!
*Optional add-ins a.k.a. things the boyfriend-tulip-man added to his salad. The sky's the limit!**You’ll note that we won’t strain the Greek yogurt or cucumber in this recipe like we do with the World’s Best Tzatziki. We want this tzatziki to have a touch more moisture than in a traditional thick tzatziki, so that it will blend well into the salad.