Cucumber Chickpea Salad
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 211.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 59.5 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 8.1 g
- Protein: 10.2 g
View full nutritional breakdown of Cucumber Chickpea Salad calories by ingredient
Number of Servings: 3
Ingredients
-
1 15.5-ounce can chickpeas, well rinsed
4 cloves of garlic
2 teaspoons olive oil, divided
1 medium-sized English cucumber
2 tablespoons fresh mint, finely chopped
3 tablespoons nonfat Greek yogurt
juice of one lemon, about 2 tablespoons
3 tablespoons fresh dill, finely chopped
salt and pepper to taste
Directions
- Preheat oven to 400 degrees F.
- Place chickpeas in a shallow roasting dish and cover with olive oil.
- Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
- Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
- Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
- Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
- When chickpeas are cool, add to dressed cucumbers.
- Divide cucumber-chickpea mixture evenly onto three plates and spoon yogurt dressing over the mixture.
Serving Size: Makes 3 Salads
Number of Servings: 3
Recipe submitted by SparkPeople user TARABARA.
- Place chickpeas in a shallow roasting dish and cover with olive oil.
- Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
- Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
- Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
- Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
- When chickpeas are cool, add to dressed cucumbers.
- Divide cucumber-chickpea mixture evenly onto three plates and spoon yogurt dressing over the mixture.
Serving Size: Makes 3 Salads
Number of Servings: 3
Recipe submitted by SparkPeople user TARABARA.