Kale Tzatziki Salad

Julie | May 15, 2020, 1:53 a.m.

Better the next day

Ingredients

1 English cucumber, seeded, grated and drained well

salt and pepper

7 oz plain greek yogurt

1/4 c finely chopped red onion or shallot

juice and zest of 1 lemon

2 T olive oil

10 oz frozen, microwavable brown rice, cooked

15 oz chickpeas, drained

1 bunch kale, finely chopped (6 c.)

1 T fresh dill (or 1 t dried dill)

 

Directions

Combine cucumber and 2 t salt.  Let stand 10 minutes.  Drain cucumber and dry.  Add yogurt, onion, lemon juice and zest, dill, and olive oil.  Stir to combine.  Season with 1/2 t salt and 1/4 t pepper.  Microwave brown rice.  While warm, add to dressing and toss.  Add chickpeas and kale.  Toss and chill.

Serves 6.