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CHICKPEA AND CUCUMBER SALAD WITH ROASTED PEPPERS
These chickpeas and cucumbers are dressed with a curried yogurt dressing packed with fresh herbs. This protein-rich salad is good as a lunch entrée or a side dish to bring to a summer pot luck.
Yield: Serves 4.
July 02, 2019
CHICKPEA AND CUCUMBER SALAD WITH ROASTED PEPPERS
Ingredients
- 1/4 cup plain yogurt
- 1 tbsp canola oil
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh cilantro
- 1/2 tspground cumin
- 1/2 tsp granulated sugar
- 1/4 tsp garam masala or curry powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
- 1 1/2 cups thinly sliced seeded English cucumber
- 1/4 cup chopped drained canned roasted red peppers
- 2 tbsp sliced green onion
Directions
- To prepare dressing, whisk together yogurt, oil, lime juice, mint, cilantro, cumin, sugar, masala, chili powder and salt until blended.
- Combine chickpeas, cucumber, roasted peppers and green onion in a bowl.
- Add dressing and toss to combine.
- Cover and refrigerate for up to 48 hours.
Nutritional analysis per serving:
184 calories, 6.2 g fat, 8.4 g protein, 25.1 g carbohydrate, 6.3 g fibre, 384 mg sodium
Tip: Cucumber should be halved lengthwise, seeded and then sliced crosswise before measuring.