A fresh and filling dish/salad best served cold. You can easily withhold the tahini from this dressing and go with a yogurt only based dressing.. I used seedless persian cucumbers since you can leave the skin on for a little crunchier texture..
Chickpea prep: Soak dried chickpeas overnight or for 8 hours, then you can boil for another hour or just strain a can of organic chickpeas.. 1 cup of chickpeas is enough.
Cucumbers: 1 large cucumber, or 3 seedless small persian cucumbers. Cut into small wedges.
Dressing: 1 tablespoon of tahini, 1 tablespoon of yogurt, 2 tablespoons of water. 1/2 a lemon, 1/2 a lime juiced. Salt and Black Pepper.
Top the dish with fresh chopped parsley..
Nutrition Facts (with the Tahini Yogurt Sauce) :
528 calories
23g of Total Fat
| Item | Actual Eating Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbs | Fiber | Sugar | Protein |
| Boiled Chickpeas | 1 cup | 269 | 4 | 0 | 0 | 11 | 45 | 12 | 8 | 15 |
| Cucumber | 1 | 38 | 0 | 0 | 0 | 6 | 6 | 2 | 4 | 2 |
| Tahini Yogurt Sauce (no salt) | 3 tbsp | 221 | 19 | 3 | 1 | 10 | 6 | 12.125 | 1 | 7 |
| Total | 528 | 23 | 3 | 1 | 27 | 57 | 26.125 | 13 | 24 |