Salad Boats with Chickpeas and Tzatziki

Ingredients

• 200 g Chickpeas (canned; drained weight)
• 1 tbsp Sesame oil
• Salt
• Cayenne pepper
• 0.25 tsp turmeric powder
• 1 Garlic clove
• 0.25 Cucumber
• 200 g Greek yogurt
• 1 tsp lemon juice
• 200 g red cabbage
• 8 romaine lettuce leaves
• 2 sprigs parsley
• 50 g feta (45% fat in the product)

Instructions

1. 1.

   Rinse and drain chickpeas. Heat oil in a pan. Roast chickpeas over medium heat for 5–7 minutes, seasoning with salt, cayenne pepper, and turmeric.

2. 2.

   Meanwhile, peel and finely chop garlic for the tzatziki. Peel, wash cucumber; grate half and slice the rest. Mix garlic and cucumber zest with yogurt and lemon juice, season with salt.

3. 3.

   Wash and thinly shred red cabbage. Wash lettuce leaves and parsley, pat dry. Roughly chop parsley. Crumble feta.

4. 4.

   Place chickpeas, shredded cabbage, and cucumber slices into lettuce leaves. Sprinkle salad boats with parsley and feta, then serve with tzatziki.