Roasted Chickpea Quinoa Greek Salad with Tzatziki Salad Dressing Tossed to Order

For Roasted Chickpea Quinoa Greek Salad with Tzatziki Salad Dressing Tossed to Order, the counter starts with can chickpeas rinsed, extra virgin olive oil, and fresh lemon juice. Portion it for 2 people.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the roasted chickpeas

• 1 15-ounce can chickpeas rinsed, drained, and blotted dry
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• salt and pepper to taste

For the tzatziki

• 1 cup plain Greek yogurt I used Chobani 0%
• ½ cup cucumber chopped into small dice
• juice of half a lemon
• 2 tablespoons chopped fresh dill
• 1 clove of garlic minced, or 1/2 teaspoon garlic powder
• salt and white pepper to taste

For the salad

• 1 cup quinoa cooked according to package instructions and drained
• 1 cup coarsely chopped cucumber
• 1 cup halved cherry tomatoes
• ½ cup crumbled feta cheese
• ⅓ cup thinly sliced red onion chopped
• juice of 1 lemon
• ¼ cup extra virgin olive oil
• salt and pepper to taste

How the cooking goes

Prepare the chickpeas

1. Warm the oven to 400 degrees. Toss the chickpeas with the olive oil, lemon juice, herbs, salt and pepper and place in a single layer on a rimmed sheet pan. Bake for 20-30 minutes, or until the chickpeas are deep gold and crispy. Keep it to one side.

Prepare the tzatziki

1. Set the yogurt, cucumber, lemon juice, dill, garlic, and salt and pepper until the seasoning suits the pot in a medium mixing bowl and stir to combine. Keep it to one side.

Prepare the salad

1. Place the quinoa, cherry tomatoes, cucumber, feta cheese, red onion, olive oil, lemon juice, and salt and pepper until the seasoning suits the pot in a mixing bowl and toss gently until the mix looks even. Add more olive oil if necessary and adjust the seasoning.
2. Serve the salad topped with the roasted chickpeas and a drizzle of tzatziki, and enjoy!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Stone Fruit Caprese Panzanella Salad Tossed to Order and Italian Salad Dressing for a Bright Plate.