Chickpea & Cucumber Salad with Mint Yogurt Sauce

Preparation Time:

30 min

Difficulty:

Novice

Ingredients:

• 200g of canned chickpeas, drained and rinsed
• 100g of cucumber, diced
• 50g of cherry tomatoes, halved
• 30g of red onion, finely chopped
• 20g of fresh mint leaves, chopped
• 150g of Greek yogurt
• 10ml of olive oil
• 15ml of lemon juice
• Salt to taste
• Pepper to taste

Kitchen Tools Needed:

• mixing bowl
• knife
• cutting board
• spoon

Instructions:

• In a mixing bowl, combine the drained chickpeas, diced cucumber, cherry tomatoes, and chopped red onion.
• In another bowl, mix the Greek yogurt, chopped mint leaves, olive oil, lemon juice, salt, and pepper to create the mint yogurt sauce.
• Pour the mint yogurt sauce over the chickpea mixture and gently toss until everything is well coated.
• Taste and adjust seasoning if necessary, then serve immediately or chill in the fridge for 15 minutes before serving.

Macros:

• Total Calories: 290kcal
• Carbs: 30g
• Proteins: 20g
• Fats: 10g