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YOGURT VEGETABLE SALAD
Yogurt Vegetable Salad
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INGREDIENTS
- 2 cups non-fat plain yogurt
- 1 large cucumber, peeled, seeded, finely chopped
- 3 Tbs. finely chopped fresh mint leaves, plus extra leaves for garnish
- Salt to taste
- 1 cup chickpeas, drained
- 1 cup halved cherry tomatoes
DIRECTIONS
Directions:
In a medium bowl, stir yogurt, cucumber, mint and salt.
Add chickpeas and tomatoes.
Garnish with mint leaves.
Refrigerate until serving.
Serves 4.
Points 2 per serving
Per serving: 141 calories, 11g protein, 22g carbohydrates, 1g fat (0.2g saturated), 3mg cholesterol, 3g fiber, 273mg sodium
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