Picnic

Cucumber Chickpea Salad is for Side Dish.

Cucumber Chickpea Salad takes 10 minutes to prepare.

Cucumber Chickpea Salad takes 30 minutes to cook.

Cucumber Chickpea Salad makes 3 servings.

The ingredients for Cucumber 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 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 three plates and spoon yogurt dressing over the mixture. Serving Size: Makes 3 SaladsNumber of Servings: 3Recipe submitted by SparkPeople user TARABARA.

The nutritional information for Cucumber Chickpea Salad is:

• 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

The dietary needs meet for Cucumber Chickpea Salad is Vegetarian