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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.

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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

  1. To prepare dressing, whisk together yogurt, oil, lime juice, mint, cilantro, cumin, sugar, masala, chili powder and salt until blended.
  2. Combine chickpeas, cucumber, roasted peppers and green onion in a bowl.
  3. Add dressing and toss to combine.
  4. 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.