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Chickpea Salad with Cucumber-Dill Sauce
Source: dLife

A refreshing chickpea salad with a cool cucumber dill sauce.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 Starch , 1/2 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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4 each  medium cucumber
1 each  large tomato
0 1/4 cup  fresh dill weed
0 1/2 cup  lowfat plain yogurt
2 tbsp  Sour Cream
0 1/2 tsp  salt
1 pinch  black pepper
2 cup  Peas, chickpea, canned
  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.

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