CHICKPEA AND CUCUMBER SALAD


SALAD WITH GREEN BEANS AND POTATOES


Creamy tahini—the secret ingredient in hummus—lends a nutty richness to the dressing in this Mediterranean-inspired salad.


PREP TIME 10 MIN. –COOK TIME 0 MIN. READY IN 10 MIN. –SERVINGS 6


2 bell peppers 1 seedless English cucumber ½ bunch green onions 3 tbsp lemon juice 2 tbsp olive oil


½ cup tahini 1 (5 oz) pkg mixed greens 1 (15.5 oz) can low sodium chickpeas, drained and rinsed


STEP 1 Seed and chop the peppers. Chop the cucumber. Trim and roughly chop the green onions. STEP 2 To make the dressing: In a blender, purée the green onions, lemon juice, oil, and 5 tbsp water. Transfer to a medium bowl and whisk in the tahini until smooth. Season with salt and pepper to taste. STEP 3 In a large bowl, toss the greens, chickpeas, cucumber, and peppers. Add desired dressing amount and toss until well combined.


Per serving: 248 calories, 16g fat, 2g saturated fat, 0mg cholesterol, 145mg sodium, 21g carbohydrate, 5g fiber, 1g sugar, 8g protein


Chick Peas Also called Garbanzos,


chick peas are an exellent source of fiber.


This vibrant dish makes the most of peak summer produce, pairing it with a yogurt dressing that’s easy to whip up.


PREP TIME 5 MIN. –COOK TIME 20 MIN. READY IN 25 MIN. –SERVINGS 4


¾ lb baby gold potatoes 1 (12 oz) pkg trimmed and washed green beans ½ cup nonfat Greek yogurt 4 oz feta


1 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp parsley 4 hard-boiled eggs 1 lb mixed tomatoes 4 cups arugula


STEP 1 Heat a large pot of salted water to a boil on high. Add the potatoes and cook 20 min., until tender. Add the green beans 4 min. before potatoes are done cooking. Drain both and let cool. STEP 2 Meanwhile, make the dressing: In a blender, purée the yogurt, feta, oil, vinegar, parsley, and 1 tbsp water until smooth. Season with salt and pepper to taste. STEP 3 Peel and quarter the eggs. Cut the potatoes and green beans into halves. Thinly slice the tomatoes. On a large platter, arrange the arugula. Top with tomatoes, eggs, potatoes, and green beans. Drizzle with yogurt dressing.


Per serving: 310 calories, 18g fat, 8g saturated fat, 194mg cholesterol, 410mg sodium, 24g carbohydrate, 5g fiber, 9g sugar, 15g protein


106 June 2019 | www.savoryonline.com


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