So refreshing and full of crunch! Cucumbers and slices of red onion tossed in a minty lemon dressing over a smear of greek yogurt and topped with crunchy, roasted za’atar chickpeas. Perfect all spring and summer long!

INGREDIENTS – serves 2-4

1-15oz can chickpeas, drained and rinsed
1/4t salt
1 1/2T za’atar seasoning
2T olive oil (plus more in the dressing)

1/2 lemon juice
1T white balsamic vinegar
2T olive oil
1T fresh mint, fine chop

2-3 Persian cucumbers, chopped
2-3 thin slices red onion, half moons

1/4-1/2c greek yogurt – optional

INSTRUCTIONS

Preheat oven to 400°F.

Lay a towel out in a medium size bowl. Pour chickpeas in the towel and gently dry the chickpeas. Remove the towel, leaving the chickpeas in the bowl.

Sprinkle with salt and za’atar then drizzle with 2T olive oil. Stir to coat then pour over and parchment lined baking sheet. Spread then out and roast for 30-35 minutes. Allow to cool.

Meanwhile, whisk together lemon juice, vinegar, 2T olive oil and mint with a small pinch of salt and pepper. Add cucumbers and red onion then toss to coat.

Smear some greek yogurt on your serving plate. Spoon cucumbers over the top, including any leftover dressing. Sprinkle chickpeas over the top.

ENJOY!