It’s that day again. It’s time for another round of MEATLESS MONDAY! Okay, so lately, meatless Monday has become like a 5 out of 7 day thing for us. I’m kickin’ back the meat just a bit and trying to enjoy all the delicious summer veggies and fruit we’re starting to get here in Texas. So we’re talking about this bright, beautiful greek dressing and this yummy, nutritious, colorful, kale greek salad, today. And did I mention, we’re throwing on some roasted chickpeas as croutons for added crunch and protein. Ch-yeah, that’s how we roll. We’re packing in the veggies, sprinkling on the cheese, and drizzling in that dressing for one totally flavor-packed meal. Growing up, my most favorite kind of food was Greek food. As a child, I loved spanakopita, classic greek salads, tzatziki sauce, gyros, and of course, baklava. I mean, who doesn’t love baklava? Every trip we made to the city with our parents required us to stop by the little Gryos shop deep in the heart of the city. The shop owner and my dad were on first name basis, and the guy would greet my dad with an old friend. I just love little mom and pop diners. They really just provide culture on a plate, don’t they? I had my first taste of classic greek salad at this little gyros joint. I’m never going to forget it. It was a party in my mouth. Light lemon vinaigrette drizzled on top of a bed of crispy romaine, with cherry tomatoes, crispy cucs, luxurious kalamata olives, and the creamiest feta you’ve ever experienced in your life. On my last trip to Chicago, this past summer, I tried my very best to find this little Gryos shop. I really wanted my husband to get a taste of my childhood. But unfortunately after days of searching, no. luck. chuck. I may have thrown in the towel there, but on our return to Houston, I set out to find that creamy feta cheese. And I did! If you live in Houston, and you haven’t already, you absolutely need to go here. It is my most favorite place to shop these days. You can find aisles and aisles of ethnic foods. And they have the best deli section. Their feta cheeses are made in house and have like 8 different varieties of them — no joke! My favorite — the classic greek feta. Creamy feta cheese made from sheep and goat milk. I’ve been so obsessed that it’s going into everything lately. My morning omelettes, frittatas, scrambled eggs with basil, burrito bowls (in place of cotija), and pretty much anything else you can think of. Other than my feta cheese, my other favorite part about this kale greek salad is the croutons! Healthy croutons that it. They’re made with chickpeas that have been roasted in the oven. These little guys get all nice and crispy and give this salad the most delicious crunch. I live for crunchy salads! All you need to do for the roasted chickpea croutons is rinse and drain a can of chickpeas. Let them dry completely. I like to put them on a baking sheet and just use a paper towel to gently wipe dry. Place them in a bowl and toss with 1 tablespoons of olive oil 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/2 teaspoon cumin. The smoky cumin gives these chickpeas the most amazing flavor. I could seriously munch on these guys while watching tv. Chickpeas are totally amazeballs. Toss a bowl of greek salad with kale together this week and top it with some crunchy little chickpea cuties. Trust me, you won’t be sorry you did.
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