Roasted Chickpea Kale Salad with Tzatziki Dressing Recipe

Introduction

This Roasted Chickpea Kale Salad with Tzatziki Dressing is a vibrant and satisfying meal packed with flavor and texture. Roasted chickpeas add a crispy, smoky touch, while the creamy tzatziki dressing brings refreshing brightness. It’s a perfect healthy lunch or light dinner option.

Ingredients

• 1 can chickpeas
• 1 tablespoon olive oil (divided)
• 1 tablespoon paprika
• 1/2 tablespoon finely ground black pepper
• 1/4 tablespoon cayenne pepper
• 1/4 tablespoon salt
• 1 cup Greek yogurt
• 1 cup cucumber, diced
• 1 clove garlic, minced
• 1/2 lemon, juiced
• Salt, to taste
• Ground black pepper, to taste
• Fresh dill, to taste
• 2 handfuls kale, chopped
• 1 handful fresh spinach
• 1/2 cup feta cheese, crumbled
• 1/2 red onion, thinly sliced
• 2 tomatoes, diced
• Cucumber, additional to taste
• 1 egg, hard boiled and sliced

Instructions

1. Step 1: Pat dry the chickpeas with a paper towel, removing any loose skins. In a bowl, gently toss the chickpeas with 1 tablespoon olive oil, paprika, finely ground black pepper, cayenne pepper, and salt.
2. Step 2: Spread the seasoned chickpeas evenly on a greased rimmed baking sheet. Roast in a preheated oven at 400°F (200°C) for about 20 minutes, until they are lightly browned but not hard. Let them cool slightly before adding to the salad.
3. Step 3: While the chickpeas roast, prepare the tzatziki dressing by combining Greek yogurt, diced cucumber, minced garlic, 1 tablespoon olive oil, lemon juice, salt, ground black pepper, and fresh dill in a bowl. Mix well.
4. Step 4: In a large bowl, toss together the chopped kale, fresh spinach, crumbled feta cheese, sliced red onion, diced tomatoes, additional cucumber to taste, and sliced hard-boiled egg. Add the tzatziki dressing in spoonfuls, tossing until you reach your desired amount of dressing.
5. Step 5: Either toss the roasted chickpeas directly into the salad or serve them on top as a crispy garnish. Serve immediately and enjoy!

Tips & Variations

• For extra crunch, you can roast the chickpeas a few minutes longer until crispier, but watch carefully to avoid burning.
• Use baby kale for a milder flavor and more tender texture if preferred.
• To keep the salad vegan, swap Greek yogurt for a dairy-free alternative and omit the egg and feta cheese.
• Fresh mint can be added to the tzatziki for a bright, refreshing twist.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To retain crispness of the chickpeas, keep them separate and re-roast briefly before serving. Reheat only the chickpeas if desired; the salad is best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but dry chickpeas need to be soaked overnight and cooked before roasting. Canned chickpeas are convenient and ready to roast.

Is this salad suitable for meal prep?

It can be prepped ahead by keeping the dressing and roasted chickpeas separate. Assemble just before eating to keep the salad fresh and crunchy.

Roasted Chickpea Kale Salad with Tzatziki Dressing Recipe

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★★★★★

4.8 from 143 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious Roasted Chickpea Kale Salad featuring crispy roasted chickpeas, fresh kale and spinach, tomatoes, red onion, cucumber, and creamy feta cheese, all tossed in a refreshing homemade tzatziki dressing with Greek yogurt, garlic, and fresh dill.

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Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 can chickpeas (15 oz), drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 tablespoon finely ground black pepper
• 1/4 tablespoon cayenne pepper
• 1/4 tablespoon salt

Tzatziki Dressing

• 1 cup Greek yogurt
• 1 cup cucumber, grated or finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• Salt, to taste
• Ground black pepper, to taste
• Fresh dill, to taste

Salad

• 2 handfuls kale, stems removed and chopped
• 1 handful fresh spinach
• 1/2 cup feta cheese, crumbled
• 1/2 red onion, thinly sliced
• 2 tomatoes, chopped
• Cucumber, to taste, sliced or chopped
• 1 hard-boiled egg, peeled and chopped
• 1 tablespoon olive oil (for boiling egg or salad optional)

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Instructions

1. Prepare and roast chickpeas: Pat dry the chickpeas with a paper towel, removing any loose skins. In a bowl, gently toss the chickpeas with olive oil, paprika, finely ground black pepper, cayenne pepper, and salt until evenly coated.
2. Roast chickpeas: Spread the seasoned chickpeas evenly on a greased, rimmed baking sheet. Roast in a preheated oven at 400°F (200°C) for about 20 minutes, or until they turn lightly browned and crispy but not too hard. Remove and allow to cool slightly.
3. Make tzatziki dressing: While chickpeas roast, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, black pepper, and fresh dill in a bowl. Mix well until thoroughly blended and set aside.
4. Assemble the salad: In a large bowl, toss together the kale, spinach, crumbled feta, sliced red onion, chopped tomatoes, cucumber slices, and chopped hard-boiled egg. Gradually add tzatziki dressing in heaping spoonfuls, tossing until the salad is evenly coated to your preferred level.
5. Add chickpeas and serve: Either toss the roasted chickpeas into the salad for extra crunch or serve them on top as a garnish. Enjoy immediately for the best texture and freshness.

Notes

• For extra crispiness, you can roast the chickpeas for a few additional minutes but watch closely to prevent burning.
• Use Greek yogurt for a thicker, creamier tzatziki; regular yogurt can be used but may result in a thinner dressing.
• Feel free to substitute kale with other sturdy greens like Swiss chard or collard greens.
• The hard-boiled egg adds protein and richness, but it can be omitted for a vegetarian option.
• Adjust cayenne pepper quantity according to your heat preference.
• Leftover dressing can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Roasted Chickpeas, Kale Salad, Tzatziki Dressing, Mediterranean Salad, Healthy Salad, Vegetarian Salad