Roasted Chickpeas And Cucumber Salad

1. 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. 2

   Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.

3. 3

   Whisk remaining teaspoon of oil with mint. Pour over cucumbers.

4. 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. 5

   When chickpeas are cool, add to dressed cucumbers.

6. 6

   Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.