Protein-rich beans are tossed with creamy yogurt-cucumber dressing spiked with garlic and lime juice. It comes together quickly and is finished with a red chili pepper finishes for color and heat. Try as a side dish or inside a pita.
By Jill Nammar
It’s the perfect time of year for fresh salads and side dishes. I’m half Lebanese, so I’m genetically programed to love chickpeas. I like using them as the base for satisfying recipes.
Here, these protein-rich beans are tossed with a creamy yogurt-cucumber dressing. The dressing is spiked with a little garlic and fresh lime juice. The recipe comes together quickly. Everything is combined in one bowl and a red chili pepper finishes things off with colorful flavor and heat. Stuff this refreshing salad into soft pita with crisp lettuce and tomato. It’s great over a fluffy baked potato for a light vegetarian dinner too.
- 2, 16-ounce cans of chickpeas, rinsed and drained
- 1 red chili pepper, diced or sliced thinly. I use a red fresno.
- 2 small cucumbers, shredded. Persian or Diva are recommended.
- 2-4 garlic cloves, minced
- 2 scallions, diced
- A handful of parsley or dill, chopped
- 2 limes
- 1 cup of full fat or 2 percent Greek yogurt. I use full fat.
- Salt to taste
- On the large holes of a box grater, grate the cucumber into a large bowl. On the smallest holes of a box grater, grate the garlic into the bowl. Add the yogurt and salt to taste. Stir in a few good squeezes of lime juice. Mix in the chickpeas, scallions and parsley. Taste. Adjust the salt and lime juice. Let sit for 5 minutes so that the cucumbers will release some of their juice and make a light dressing. Serve immediately with some finely sliced chili pepper on top. It's great with warm pita bread too.
I use 3 small garlic cloves in this recipe. If you love garlic, then add more.
Lemons can be swapped for limes if that's what you prefer.
Remove the seeds and veins of the pepper to control the heat.