1 cup Greek Yogurt
1 garlic clove - grated
2 Tbsp olive oil + more for serving
2 tsp honey
1 lemon - halved
Salt and pepper
1 lb Persian cucumbers - halve lengthwise and cut into 1/2“ pieces
2 15oz cnas chickpeas - drained
Big handful dill - chopped
Big handful mint leaves - chopped
2 scallions - thinly sliced
In large bowl add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon. Whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.
To the yogurt, add the cucumgers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Tossto coat. Taste and season well with salt and pepper.
To serve drizzle with additional olive oil.
Serves: 4 Total cook time: 15 min.
Source: NYT Cooking App