Roasted Chickpeas And Cucumber Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can chickpeas, well rinsed
• 4 garlic cloves
• 2 teaspoons olive oil, divided
• 1 medium english cucumber
• 2 tablespoons 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

Recipe

• 1 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.
• 2 chop cucumber into quarter-inch-thick disks. then quarter the disks. place in medium size bowl and set aside.
• 3 whisk remaining teaspoon of oil with mint. pour over cucumbers.
• 4 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.
• 5 when chickpeas are cool, add to dressed cucumbers.
• 6 divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. serve with toasted whole wheat pita bread.