1canchickpeasdrained (about 1 ½ cups cooked chickpeas)
1cucumberchopped (1 cup)
½cuptomatochopped
¼cupred onionchopped
½cupyogurt
½lemonjuiced, about 2 Tablespoons
2Tablespoonsfresh dillchopped
1clovegarlicminced (finely diced)
¼teaspoonred pepper flakes
⅛teaspoonsaltmore to taste
pepper to taste
Instructions
Small dice the cucumber, tomato, and red onion. Mince the garlic, finely chop the dill, and squeeze the lemon.
In a large bowl, combine the yogurt, lemon juice, dill, and garlic. Stir well to combine. Add the vegetables (cucumber, tomato, red onion), and the chickpeas (drained), and stir. Add the red pepper flakes and salt & pepper to taste. Stir well.
Serve immediately, or let chill in fridge for 1 hour (or more) before serving.
Notes
This is best once it has chilled for a bit, and the chickpeas will soak up some of the water released by the vegetables, so I recommend making this the night before you plan to eat it! Another tip: feel free to place the chopped cucumbers on paper towels, salt them, and let the rest for 10 minutes to release more water. Blot up the released water and continue with the recipe.