Cucumber Salad with Roasted Chickpeas

Ingredients 3 large cucumbers, peeled, sliced lengthwise and then diced 1 cup of Three Farmers Balsamic & Cracked Pepper Chickpeas Dressing: 4 tablespoons of plain greek yogurt 1 tablespoon of dill 1 tablespoon rice vinegar tsp sugar tsp salt tsp pepper tsp garlic powder Method: Combine cucumbers and roasted chickpeas in a large bowl. Mix dressing ingredients together and pour over cucumbers and chickpeas. Toss to combine. Optional: Serve over a bed of romaine or spinach for extra green goodness.

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