Vegetarian

Roasted Chickpeas and Cucumber Salad is for Salad.

Roasted Chickpeas and Cucumber Salad takes several minutes to prepare.

Roasted Chickpeas and Cucumber Salad takes several minutes to cook.

Roasted Chickpeas and Cucumber Salad makes 4 servings.

The ingredients for Roasted Chickpeas and Cucumber 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

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 four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.

Here is how you make Roasted Chickpeas and Cucumber Salad:

Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user WANTED_BODY.

The nutritional information for Roasted Chickpeas and Cucumber Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.4

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 8.7 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 6.7 g
• Protein: 8.6 g