| 20 | 30 | 369 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 tbsp | Lemon juice (for dressing) |
| 1 tbsp | Extra virgin olive oil (for dressing) |
| 1/2 tsp | Dijon mustard (for dressing) |
| 1/2 tsp | Honey (for dressing) |
| 1 pinch | Salt and pepper (for dressing) |
| 1 dash | Za'atar (for dressing) |
| 1/4 cup | Tzatziki sauce (for dressing) |
| 1 1/4 cup | Greek yogurt, plain, fat-free (for dressing) |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed, dried) |
| 1 1/2 tsp | Tzatziki sauce |
| 3 cup | Kale (sliced chiffonade) |
| 1 cucumber(s) | Cucumber (finely diced) |
| 1 cup | Cherry Tomatoes (quartered) |
| 1 medium pepper(s) | Red bell pepper (finely diced) |
| 1/4 cup | Kalamata olives (sliced) |
| 1/4 cup seeds | Pomegranate seeds |
| 3 tbsp | Feta cheese, low fat (crumbled) |
| 3 tbsp | Pine nuts, dried |
| 1 pinch | Salt and pepper |
| 1 dash | Sumac, ground |
Dressing
1. In a small container, mix together the lemon juice, olive oil, Dijon, honey, salt, pepper and za’atar. Set aside.
2. Set aside 1 ½ tsp. of the Hidden Valley Tzatziki Dip mix and mix the remaining mix with the Greek yogurt. Transfer to a squeeze bottle and set aside.
Salad
1. Preheat the broiler. Toss the dried chickpeas with the reserved 1 ½ tsp of dip mix and spread out onto a baking sheet.
2. Broil until golden and crisp. Set aside to cool.
Meanwhile
Assembly
Enjoy!
Kale
is an excellent source of carotenes and vitamin C and are high in fiber
| Fruit | 0.2 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.6 |
| Vegetables | 3.7 |
