Roasted Chickpeas And Cucumber Salad - cooking recipe

Ingredients

1 (15 1/2 ounce) can chickpeas, well rinsed
4 garlic cloves
2 teaspoons olive oil, divided
1 medium English cucumber
2 tablespoons of fresh mint, finely chopped
3 tablespoons nonfat Greek yogurt
2 tablespoons lemon juice, about 1 lemon
3 tablespoons fresh dill, finely chopped
salt and pepper

Preparation

Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
When chickpeas are cool, add to dressed cucumbers.
Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.