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.
- 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
- 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.
Calories: 174, Protein 6.7 g, Fat 3.6 g, Fiber 5.9 g, Sodium 330 mg, Carbs 29.9 g
- Vegetables, Salads
- Mediterranean/Middle Eastern