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 bowel, mix diced cucumber and tomatoes and chopped red onion, drained chickpea.
• Mint yogurt sauce needs to be prepared separately. But you will first need to take all of the ingredients of this sauce.
• Greek yogurt, mint leaves, olive oil, lemon juice, salt and pepper and blend them.
• Now, toss all the ingredients gently to totally coat the chickpea mixture and finally add the mint yogurt sauce to the chickpea mixture.
• Season the salad, as necessary and test the balance of flavor and then either eat immediately or allow the salad cool down in the refrigerator for about 15 minutes before serving.

Macros:

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