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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chickpea Salad with Cucumber-Dill Sauce

Source: dLife

A refreshing chickpea salad with a cool cucumber dill sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	114.9

Total Carbs	17.6 g

Dietary Fiber	5.1 g

Sugars	6.3 g

Total Fat	2.1 g

Saturated Fat	0.8 g

Unsaturated Fat	0.0 g

Potassium	355.1 mg

Protein	7.4 g

Sodium	443.7 mg

Dietary Exchanges 2.1 Fat, 1.0 Vegetables, 0.1 Milk, 0.7 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each medium cucumber 1.0
1 each large tomato 0.25
0 1/4 cup fresh dill weed 0.5
0 1/2 cup lowfat plain yogurt 2.0
2 tbsp Sour Cream 0.5
0 1/2 tsp salt 1.0
1 pinch black pepper 2.0
2 cup Peas, chickpea, canned

Directions

Cut one cucumber into thin slices and set aside.
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.
Combine the chopped cucumbers, tomato, dill, yogurt, sour cream, salt and pepper with the chickpeas and gently toss.
Serve salad garnished with reserved cucumber slices.