Smoky Roasted Chickpea and Vegetable Salad with Tzatziki Dressing
Author: 
Recipe type: Main Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • For the chickpeas:
  • 1 can organic low sodium chickpeas (aka garbanzo beans), rinsed, drained and dried with a clean towel
  • 1 Tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • For the roasted vegetables:
  • ~6 cups broccoli florets, cauliflower florets and carrot chunks
  • 1½ Tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ⅛ teaspoon cayenne
  • salt and pepper
  • For the Tzatziki dressing:
  • 1 cup plain Greek yogurt
  • ½ English cucumber, shredded
  • 1 garlic clove grated
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon dried dill
  • pinch of black pepper
  • For the salad assembly (amounts listed per salad):
  • Baby Spinach (about 2-3 cups per salad)
  • ¼ cup feta crumbles
  • ⅓ cup roasted chickpeas
  • 1 cup roasted vegetables
  • Fresh lemon wedges
  • ¼ cup Tzatziki dressing
Instructions
  1. To make roasted chickpeas, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Mix spices together in a small bowl. Toss dried chickpeas with olive oil and spice mixture. Roast for 25-30 minutes, half way through using a spatula to move chickpeas around. Add a pinch more salt if needed. Let cool before enjoying.
  2. On anther baking sheet, toss vegetables with olive oil and spices (smoked paprika, chili powder, cayenne, salt and pepper). Roast for ~25 minutes or until browned.
  3. To make dressing, grate cucumber with a large grater. Add to a bowl. Sprinkle with ¼ teaspoon salt. Let it sit while you work on the dressing. Add yogurt to another bowl, stir in lemon juice, dill, grated garlic, pinch of black pepper. Drain cucumber, pressing down to make sure liquid is squeezed out. Add cucumber to the yogurt mixture, stir well and taste to adjust seasoning (it might need a pinch more salt or lemon juice) and store in the refrigerator (flavor gets better with time, but you can use immediately).
  4. To assemble salad, place spinach leaves in a bowl. Squeeze with fresh lemon juice. Top with 1 cup of roasted vegetables, ⅓ cup of roasted chickpeas, ¼ cup feta, a big scoop of Tzatziki dressing (a heaping ¼ cup). Devour!
Notes
Because some of you will be using higher sodium canned beans, start of with ¼ teaspoon and add more at the end if needed.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/smokey-roasted-chickpea-vegetable-salad/