Dinner for 4: Mini Turkey Gyros with chickpea Chopped Salad & Tzatziki

Ingredients:

• 1 lb ground Turkey

• 2 Tbsp minced garlic

• 4 Scallions (green onion)

• 2 Cucumbers

• 2 Lemons

• 1 Cup Shredded Green Cabbage

• 1/2 cup sliced Radishes

• 1-2 bunch(s) of dill

• 4 cups chick peas (2 540ml cans)

• 1 cup Tzatziki

• 1 cup fine breadcrumbs

• 1 Tbsp Greek Seasoning Blend

• Olive Oil

• Salt & Pepper

How to Prepare:

1. Preheat The oven to 450 degrees

2. Drain and rinse the chickpeas and throughly dry with paper towel.

3. Toss Chickpeas with a drizzle of oil and season with 1/2 the spice blend and salt & pepper to taste.

4. Place on a parchment lined sheet pan and roast in oven, storing halfway, 10-12 minutes, until crispy and beginning to brown.

5. Remove from oven and set aside to cook.

6. While the chickpeas roast, thinly slice scallions, discarding the root.

7. In a large bowl, combine turkey, breadcrumb, garlic, and 1/2 the scallions.

8. Season with remaining spice blend and Salt & pepper, Mix until throughly combined.

9. Using hands, form mixture into 8 oval patties of equal size.

10. In a large pan, heat a drizzle of oil on medium-high. Add the patties to the pan and cook, 4-6 mins per side, or until browned and cooked through. Transfer to a plate and set aside ina warm spot.

11. While the mini turkey gyros cook, cut the lemon into wedges. Medium dice the cucumber. Pick the dill fonds off the stems and roughly chop the fonds, discarding the stems.

12. In a large bowl, combine juice from half the lemon wedges, the remaining scallions, 6 Tbsp olive oil. season with Salt & pepper to taste.

13. Add the can age, cucumber, radishes, and up to half of the dill (to taste).

14. Toss to combine throughly.

15. Divide the Tzatziki between your plates and spread out in a circular motion. Top with the roasted chickpeas, chopped salad and mini turkey gyros.

16. Garnish with the remaining dill and lemon wedges.

17. Enjoy!