Ingredients
Scale
- 1/4 cup firmly-packed mint leaves
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 2 medium cloves garlic, minced
- 2 medium cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
- In a blender or food processor, blend all dressing ingredients until smooth.
- Season the dressing with salt and pepper according to your taste.
- In a large bowl, combine the chickpeas, sliced shallot, sliced cucumbers, and garlic.
- Pour the dressing over the salad mixture and toss well to combine.
- Add crumbled feta cheese on top before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a lighter option, use low-fat Greek yogurt.
Ensure the cucumbers are thinly sliced for a better texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg