Description
Protein-rich beans tossed with creamy cucumber dressing spiked with garlic, lime, and chili pepper. It comes together quickly and is great inside a pita.
Ingredients
Scale
- 2, 16-oz 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 (240 ml) of full fat or 2 percent Greek yogurt. I use full fat.
- Salt to taste
Instructions
- 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.
Notes
- Small cucumbers with soft skin and minimal seeds are best here.
- If all you can find is the usual kind, then seed and peel the skin.
- 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210