wellness / Recipes
Roasted Chickpea Kale Salad with Tzatziki Dressing Serves 4 Chickpeas 1 15-oz can chickpeas, drained 1 Tbsp olive oil 1 Tbsp paprika 1/2 Tbsp ground black pepper 1/4 Tbsp cayenne pepper 1/4 tsp salt Tzatziki Dressing 1 cup Greek yogurt 1 cup cucumber, peeled 1 clove garlic 1 Tbsp olive oil Juice of 1/2 lemon Pinch of salt and pepper Dash of dill, optional Salad 2 handfuls chopped kale 1 handful spinach 1/2 cup feta cheese 1/2 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. 1. Rinse and dry chickpeas, and remove any skins that may come off.
for Winter + Spring compiled By Molly Lento
3. Spread chickpeas onto a greased rimmed baking sheet, and roast at 400 degrees Farenheit for 20 minutes, until lightly browned but not hard. Cool before adding to salad. 4. Combine all dressing ingredients.
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ive Eat Learn is all about easy, vegetarian recipes suitable for anyone to cook. The kitchen can be intimidating, but these recipes offer guidance and inspiration to try something new. Author Sarah Bond, a Colorado native, has a background in nutrition and sensory science (the study of food as it relates to your senses). Through her cookbook, Bond hopes to break inspiration-less norms in the kitchen.
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5. In a large bowl, toss together all salad ingredients. Add a few heaping spoonfuls of tzatziki dressing until desired amount is reached. 6. Toss in chickpeas or serve on top. Eat immediately, and enjoy!
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Photos courtesy of Sarah Bond of Live Eat Learn
Plant-Based Recipes
2. Gently toss the chickpeas with oil, paprika, black pepper, cayenne pepper and salt.
