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