• 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

1. 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.
2. 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.
3. To serve drizzle with additional olive oil.

Serves: 4       Total cook time: 15 min.
Source: NYT Cooking App