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A white bowl of creamy cucumber and mint yogurt sauce topped with golden crispy chickpeas, olive oil and mint leaves

Is Greek Yogurt Anti-Inflammatory? Try It as a Cucumber-Mint Sauce With Crispy Chickpeas

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

A cool cucumber and mint Greek yogurt sauce over crispy roasted chickpeas, and the reviews of trials on yogurt and inflammation.

Ingredients

  • 240 gcanned chickpeas, one 15-oz can, drained, rinsed and patted dry
  • 1 tbspolive oil, for the chickpeas
  • 1 tsppaprika
  • 1/2 tspground cumin
  • 1/4 tspsalt, for the chickpeas
  • 1 cupplain greek yogurt, unsweetened
  • 150 gcucumber, about 1/2 medium, grated and squeezed dry
  • 1 clovegarlic, finely grated
  • 1 tbsplemon juice
  • 1 tbspolive oil, for the sauce
  • 10 leavesfresh mint, chopped
  • 1/4 tspsalt, for the sauce

Instructions

  1. Roast the chickpeas. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the dry chickpeas with 1 tablespoon of the olive oil, the paprika, cumin and 1/4 teaspoon of salt, spread them in one layer and roast for 22 to 28 minutes, shaking the pan once, until golden and crisp at the edges.
    Chickpeas tossed with olive oil and paprika spread on a parchment-lined baking sheet
  2. Stir the sauce. Grate the cucumber and squeeze out the liquid in a clean towel. In a bowl, stir the Greek yogurt with the cucumber, garlic, lemon juice, the other tablespoon of olive oil, the mint and 1/4 teaspoon of salt until creamy. Chill it while the chickpeas roast.
    A white bowl of thick Greek yogurt with grated cucumber, garlic, lemon halves and mint leaves being stirred
  3. Build the bowls. Divide the sauce among four small bowls, top each with the warm chickpeas and finish with a little more mint and a thin drizzle of olive oil. Serve right away so the chickpeas stay crisp.
    A white bowl of cucumber and mint yogurt sauce topped with golden roasted chickpeas and a drizzle of olive oil

Notes

  • Squeeze the grated cucumber well. Extra liquid makes the sauce thin and watery.
  • The chickpeas crisp as they cool a little, so do not judge them straight from the oven.
  • Keep the sauce and the chickpeas apart in the fridge and combine them at serving time.

Nutrition Facts

Per serving (estimated) : Calories: 191 | Total Carbohydrate: 18 g | Protein: 11 g | Total Fat: 9 g | Sodium: 462 mg

Category: Functional FoodsAuthor: Karim MCuisine: Greek