Updated: Jul 12
Minty. Light. Fresh.
This sauce was SERIOUSLY everything. Please make this, friends. You won't be disappointed!
I tried the recipe as is, but it's so versatile. I made it with a side of quinoa and some chicken, then just ended up tossing it all together. And the chicken was really unnecessary. There was so much plant-based protein already in here between the quinoa and the chickpeas!
Thank you, @themodernproper for the inspiration!
1/2 cup Greek yogurt (or non-dairy alt)
2 tbsp EVOO
2 tbsp lemon juice
1 small garlic clove
2 tsp fresh mint
½ tsp salt
1 tsp oregano
1 large cucumber, thinly sliced
1 (14 oz) can chickpeas, drained and rinsed
¼ red onion, thinly sliced
¼ cup fresh mint leaves, chopped
2 tbsp fresh dill, chopped
Using an immersion blender, blend dressing ingredients and set aside.
In a large serving bowl mix together the cucumber, chickpeas, red onion, mint and dill.
Dress salad and serve cold.