This is a very refreshing and filling salad. The cashews give a crunch, but should only be added just before serving. It is great served with spicy chili and garlic toast. The dill from my herb garden is gone for the summer, but I had dries some of the foliage and used that instead.
1 cup Greek yogurt
1 garlic clove, grated or minced
2 tablespoons olive oil, plus more for serving
2 teaspoons honey or maple syrup
1 lemon, zest-halved (or more, if desired, for seasoning)
Salt and pepper
1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
2 (15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2 scallions, thinly sliced
cashews, toasted for garnish.
Drain the chickpeas. Prepare the vegetables. To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper. To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.
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