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RECIPES
| Calories | 65,6 Kcal |
| Fat | 2,7 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 7,0 g |
| of which sugar | 2,1 g |
| Proteins | 3,0 g |
| Salt | 0,2 g |
| Calories | 65,6 Kcal |
| Fat | 2,7 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 7,0 g |
| of which sugar | 2,1 g |
| Proteins | 3,0 g |
| Salt | 0,2 g |
Pre-heat oven to 200ºC. Rinse the chickpeas and mix them with paprika, cayenne and a drizzle of olive oil. Season with salt and pepper. Whilst the chickpeas are in the oven, peal the cucumber and take away the seedy core with a spoon. Chop kale, tomatoes, feta cheese and half the onion. Mix the veggies, the feta cheese and the Tzatziki in a big bowl. Serve the salad and sprinkle roasted chickpeas on top. Pre-heat oven to 200ºC. Rinse the chickpeas and mix them with paprika, cayenne and a drizzle of olive oil. Season with salt and pepper. Whilst the chickpeas are in the oven, peal the cucumber and take away the seedy core with a spoon. Chop kale, tomatoes, feta cheese and half the onion. Mix the veggies, the feta cheese and the Tzatziki in a big bowl. Serve the salad and sprinkle roasted chickpeas on top. Cooking step by step
The oven:
Heat above and below. 
The chickpeas:
Spread them out on a sheet pan (using the baking sheet) and bake in the middle of the oven for about 20 min. It’s normal that they ‘pop’. 
The Tzatziki:
Chop it in half-moons.
Chop the garlic and squeeze half a lemon.
Mix Greek yogurt, cucumber, garlic and lemon juice.
Season with salt and pepper. 
The veggies:
The salad:
Dinner time:
Cooking
step by stepThe oven:
Heat above and below. 
The chickpeas:
Spread them out on a sheet pan (using the baking sheet) and bake in the middle of the oven for about 20 min. It’s normal that they ‘pop’. The Tzatziki:
Chop it in half-moons.
Chop the garlic and squeeze half a lemon.
Mix Greek yogurt, cucumber, garlic and lemon juice.
Season with salt and pepper. The veggies:
The salad:
Dinner time:
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