You may also like
Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 1 (15 1/2 ounce) can chickpeas, well rinsed
- 4 garlic cloves
- 2 teaspoons olive oil, divided
- 1 medium English cucumber
- 2 tablespoons of fresh mint, finely chopped
- 3 tablespoons nonfat Greek yogurt
- 2 tablespoons lemon juice, about 1 lemon
- 3 tablespoons fresh dill, finely chopped
- salt and pepper
Method
- 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.
