Lunch

Cucumber and Roasted Chickpea Salad is for Lunch.

Cucumber and Roasted Chickpea Salad takes 15 minutes to prepare.

Cucumber and Roasted Chickpea Salad takes 30 minutes to cook.

Cucumber and Roasted Chickpea Salad makes 2 servings.

The ingredients for Cucumber and Roasted Chickpea Salad are:

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

Here is how you make Cucumber and Roasted Chickpea Salad:

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 four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread. (not included in calorie count)Serving Size: Makes 2 servings as a meal or 4 servings as a side dishNumber of Servings: 2Recipe submitted by SparkPeople user HEALTHYHERMIT.

The nutritional information for Cucumber and Roasted Chickpea Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 385.4

• Total Fat: 9.8 g
• Cholesterol: 3.5 mg
• Sodium: 134.1 mg
• Total Carbs: 58.3 g
• Dietary Fiber: 13.5 g
• Protein: 18.5 g

The dietary needs meet for Cucumber and Roasted Chickpea Salad is Vegetarian