|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)|
|1/8 tsp||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|
|1/8 tsp||sumac, ground|
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.
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.
is an excellent source of carotenes and vitamin C and are high in fiber