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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
