ROASTED CHICKPEAS AND CUCUMBER SALAD
If you're dieting and looking for filling, high-fiber, low-fat fat foods, then the simple chickpea is a dream food come true. These beans have been shown to help dieters stay on track and avoid unhealthy snacks. Inspired by this news, I created a simple side dish featuring roasted chickpeas, because I think they taste so much better that way. This salad makes a perfect side dish or a light lunch.
Provided by JuleeM13
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 169.5, Fat 3.6, SaturatedFat 0.5, Sodium 331.7, Carbohydrate 29.4, Fiber 5.5, Sugar 1.5, Protein 6.2
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