Greek Salad with Spicy Fries & Tzatziki Dressing
This isn’t your average Greek salad. Romaine, kale, tomatoes, feta, olives, cucumbers, pickled onions, and crispy chickpeas are tossed in a creamy Tzatziki dressing. But the game-changer: perfectly crispy and spicy fries. Fries on salad? Yes, please.
Greek Salad with Spicy Fries & Tzatziki Dressing
Serves 4
Ingredients
For the fries:
2 russet potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/8 teaspoon cinnamon
1/2 teaspoon salt
For the dressing:
2 tablespoons grated cucumber
1/2 cup plain yogurt
1 1/2 tablespoons fresh lemon juice
2 large garlic cloves, minced
2 tablespoons olive oil
1 teaspoon chopped fresh dill
1/2 teaspoon cane sugar
2 tablespoons white vinegar
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon pepper
For the salad:
1 can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
3 cups chopped romaine lettuce
2 cups chopped kale
1/4 cup crumbled feta
1 cup cherry tomatoes, halved
1/4 cup olives, pitted
1/2 cup cucumbers, sliced
1/3 cup pickled onions
Directions
Preheat oven to 400°F.
Slice the potatoes into ½ inch thick sticks. Add to a large baking sheet. Add the oil and spices, then toss to combine. Arrange in an even layer and bake for about 40 minutes or until crispy, flipping halfway.
Meanwhile, prepare the dressing. Squeeze and discard some of the liquid from the grated cucumber then add the cucumber to a medium bowl. Add the rest of the ingredients for the dressing and whisk to combine. Set aside.
Rinse and drain the chickpeas. Pat them dry with a clean towel. Add to a large skillet over medium heat with the 1 tablespoon extra virgin olive oil. Cook until slightly crispy, about 5 minutes. Set aside to cool.
To a large bowl, add the chopped romaine, kale, feta, tomatoes, olives, cucumbers, pickles onions, and the cooled chickpeas. Toss with as much dressing as you’d like, then top with the fries!