Summer Greek Salad with Tzatziki

Recipe
Written By pollen + grace


Recipe:

SUMMER GREEK SALAD WITH TZATZIKI + CRISPY CHICKPEAS

PLANT-BASED | GLUTEN FREE OPTION

Total time: 45mins
Serves: 2

Looking for a plant-based Greek salad that's just as delicious
as the OG? Our chefs have finally nailed it.

INGREDIENTS

Roasted chickpeas + potatoes:

  • 2 large potatoes

  • 1 tin of chickpeas

  • 1/2 lemon, juiced

  • 1 tsp olive oil

  • 1 tsp mustard

  • 1 tsp dried dill

  • 1 tsp dried oregano

  • 1 tsp garlic powder

Greek salad:

  • 1 red onion, marinated

  • 1/2 cucumber

  • 1 pack tomatoes

  • 1/2 bunch parsley

  • 1/2 lemon, juiced

  • Handful of olives

  • 2 tsp olive oil

  • 1/2 tsp sumac

Tzatziki:

  • 1 cup vegan yoghurt

  • 1 tsp dried dill

  • 1/4 cucumber, grated

  • 1/2 tsp garlic powder

  • 1/2 lemon, juiced

 

METHOD

1. Pre-heat oven to 180C. Cube the potatoes and parboil them for 10-15mins in a pan of boiling water

2. Rinse and dry the chickpeas with kitchen roll or a towel

3. Add both a bowl and add the lemon juice, oil, mustard, dill, dried oregano and garlic. Mix to coat.

4. Spread evenly on a roasting tray and roast for 20mins

5. Meanwhile, slice your red onion and add it to a bowl with boiling water - this helps remove some of the intense flavour.

6. Dice the cucumber and tomato, chop the parsley and olives. Add to a bowl with the lemon juice, a drizzle of oil and salt. Stir to combine.

7. Drain the red onion and add a drizzle of olive oil and the sumac. Mix to coat then add to the salad.

8. Once roasted, mix the potatoes and chickpeas into the salad.

9. To make the tzatziki, add the yoghurt, grated cucumber, dill, lemon juice, garlic, a drizzle of oil and pinch of salt to a bowl and mix to combine.

10. Serve the greek salad with the tzatziki

pollen + grace
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