Ingredients

1 cup nonfat Greek yogurt

2 garlic cloves, minced

2 tablespoons olive oil

1 teaspoon honey

1 lemon, juiced

Salt and pepper

1 pound Persian cucumbers (sometimes called mini cucumbers), halved lengthwise and cut into ½-inch pieces

2 (15-ounce) cans chickpeas, drained and rinsed

2 tablespoons dried dill

½ cup mint leaves, chopped

2 scallions, thinly sliced

Preparation

Step 1. Combine the yogurt, garlic, olive oil, honey, lemon juice, mint, and scallions in a large bowl. Season with salt and pepper to taste.

Step 2. Add the cucumbers and chickpeas and toss to coat. Taste and season well with salt and pepper.