Greek Cucumber and Chickpea Breakfast Bowl
Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It's a satisfying bowl of crunchy, creamy, chewy textures.
Recipe by Cooking Light January 2016
Credit: Jennifer Causey; Styling: Claire Spollen
255 calories; fat 11.6g; saturated fat 3.1g; mono fat 5.6g; poly fat 0.8g; protein 9g; carbohydrates 28g; fiber 6g; cholesterol 13mg; iron 2mg; sodium 467mg; calcium 160mg; sugars 3g.