Cucumber Salad

Serves: 4
Total Calories: 71


1 cup low fat yogurt
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
3 medium cucumbers, peeled and sliced very thin
1 tablespoon chopped fresh dill weed


Drain and rinse the chickpeas, place in a bowl, add the onion and parsley and mix well. Blend the oil, lemon juice and salt until creamy and pour over the chickpeas. Serve at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 0

This Cucumber Salad recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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