Every year I make the promise to get back on the health track after waddling off it for holiday indulgences. Every year I do, until the next holiday, birthday, or groupon comes along to entice me otherwise. I can’t quite find the motivation to get back on so I stay and indulge for a while.
Suddenly it’s a month before summer and I’m taunted by the idea of having to wear less clothing so I’m scrambling to get back on the health track in full swing, and I do! For about a few days every other couple weeks up until the holidays. This is every year without fail.
This year is a little different for a couple different reasons:
1. I’m more health conscious than I’ve ever been
2. I’m less self conscious than I’ve ever been
I’m not driven by self-made promises or holding myself to any scale or measuring tape. But I know what’s good for my body, and I know what makes me feel healthful. I’m just making daily conscious decisions that make me feel okay (good, even!) and changing my attitude towards food. For instance, I’ve finally realized that salads are wonderful and the possibilities are endless and they fill me up with nutrients rather than shame and regret! :]
This is one of those wonderful ones. So good, that all the components taste great on their own. Roasted chickpeas are my new favorite snack. This dressing will work great as a dip for other veggies. It’s delicious and filling and healthy and basically everything you could ever want out of a salad. Makes a great side dish, though it may steal the spotlight.
Cucumber and Roasted Chickpea Salad with Yogurt Lime Dressing
Makes 4 sides, 2 main dishes
Adapted from FitSugar
- 1 15 ounce can of chickpeas, drained and rinsed
- salt & pepper
- 4 cloves of garlic, unpeeled
- 2 teaspoons olive oil
- 1 large cucumber
- 1 lime
- 3 tablespoons non-fat plain Greek yogurt
- 1 tablespoon dried dill
- salt & pepper
For the salad:
1. Preheat oven to 400 degrees F. Place chickpeas on a rimmed baking sheet and drizzle with olive oil. Add salt and pepper to coat, and toss them around so they are all covered. Place unpeeled garlic cloves on the edge of the pan. Roast for 25 minutes, or until golden brown.
2. Chop cucumbers into thick disks, and quarter them. Place in medium sized bowl. Take out chickpeas, and once cooled mix them with the cucumbers.
For the dressing:
Peel garlic cloves, and mix them with the juice of the entire lime. Add Greek yogurt and mix well. Then add the dill and stir until incorporated. Salt and pepper to taste.
Divide the cucumber and chickpea salad into desired servings. Spoon dressing over salad and serve with grilled flat bread, if you want.*
*You can refrigerate the salad and dressing separately the night before and combine them when ready to serve.