Source: dLife

A refreshing chickpea salad with a cool cucumber dill sauce.

Servings

4 medium cucumber (about 1 ½ pounds)
1 large tomato , peeled, seeded, and coarsely chopped
0.25 cup fresh dill weed
0.5 cup lowfat plain yogurt
2 tbsp Sour Cream
0.5 tsp salt
1 pinch black pepper
2 cup Peas, chickpea, canned , drained and rinsed

1 Cut one cucumber into thin slices and set aside.
2 Peel and seed three cucumbers and finely chop. Place on a large square of doubled cheesecloth, gather the ends and twist to wring out as much moisture as possible. Discard the juice.
3 Combine the chopped cucumbers, tomato, dill, yogurt, sour cream, salt and pepper with the chickpeas and gently toss.
4 Serve salad garnished with reserved cucumber slices.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.