Ingredients

The following ingredients have 8 Servings
  • 1 pound Persian cucumbers, diced
  • 1 pound ripe red tomatoes, seeded and diced
  • 14 ounces chickpeas (aka garbanzo beans), drained and rinsed ((1 can))
  • 1/2 cup lowfat or nonfat plain Greek yogurt
  • 1/4 cup lowfat sour cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1/2 teaspoon salt, or more to taste

Instruction

  • Combine cucumbers, tomatoes, and chickpeas in a salad bowl and gently toss till well combined.
  • In a smaller bowl, whisk together Greek yogurt, sour cream, dill, lemon juice and salt.
  • Pour the creamy dressing over salad.
  • Toss the salad gently till all ingredients are well combined. Add additional lemon juice and salt to taste, if desired.
  • Chill salad before serving. Juices will gather at the bottom of the bowl as time passes. To get rid of excess yogurt juices, you can strain the salad in a colander before serving. I like sopping up the juices with whole grain bread or challah.