Crispy Greek Chickpea Salad with Tzatziki Drizzle - alive magazine

Ingredients

• 2 Tbsp (30 mL) fresh lemon juice
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) Dijon mustard
• 1/2 tsp (2 mL) honey
• Pinch each of salt, pepper, and za’atar
• Tzatziki
• 1/2 cup (125 mL) plain Greek yogurt
• 1/2 English cucumber, seeded, finely grated, and drained
• 1 garlic clove, finely minced
• 1/2 tsp (2 mL) lemon zest
• 1/2 Tbsp (7 mL) lemon juice
• 1 Tbsp (15 mL) fresh dill
• Salad
• 1 - 14 oz (398 g) can chickpeas, drained and rinsed
• 1/2 tsp (2 mL) za’atar*
• 1/4 tsp (1 mL) salt
• 3 cups (750 mL) baby kale, sliced chiffonade
• 1/2 English cucumber, unpeeled and finely diced
• 1 cup (250 mL) grape or cherry tomatoes, sliced or quartered
• 1 red bell pepper, cored and finely diced
• 1/4 cup (60 mL) pitted Kalamata olives, sliced
• 1/4 cup (60 mL) pomegranate arils
• 3 Tbsp (45 mL) feta cheese, crumbled
• 3 Tbsp (45 mL) toasted pine nuts
• Pinch each of salt, pepper, and sumac powder