Lakeland Health Recipes

Full of heart-healthy beans and vegetables, this flavorful dish from Lakeland Health registered dietitian, Heather Rudnik, makes a great side—and is even better as leftovers for lunch the next day!

Ingredients: (Serves 4-6 as a side)

• 3 tablespoons olive oil
• 1/4 teaspoon dried red pepper flakes, or to taste
• 3 garlic cloves, finely minced
• 2 (15 oz.) cans chickpeas, rinsed and drained
• 1 tablespoon ground cumin
• 2 cucumbers, peeled
• 1 lemon, zested and juiced (or 2 tablespoons bottled lemon juice)
• 3/4 cup Italian parsley, chopped
• Salt, to taste
• 4 ounces feta cheese (optional)

Directions:
Heat the olive oil in a pan over medium heat. Cook the crushed red pepper, stirring constantly, for about 30 seconds. Turn the heat to medium-low and add the garlic. Cook, stirringly frequently, until you can start to smell the garlic, about 1 minute.

Add the drained chickpeas and ground cumin and turn the heat up to medium-high. Cook, stirring frequently, until the chickpeas are warmed through. Turn off the heat.

Cut the cucumbers in half lengthwise and scrape out the seeds. Dice the cucumber into ½-inch cubes.

Toss the chickpeas with the lemon juice and zest, parsley, and the cucumber. Season with salt to taste.

Refrigerate for at least one hour before serving, though it tastes best if it is refrigerated overnight.