- 10 oz Pure Flavor® Poco Bites® Cocktail Cucumbers, divided
- 2 garlic cloves, crushed
- 1 lemon, zested & juiced
- 1 19 oz can chickpeas, drained & rinsed
- 2 cups plain yogurt
- 2 cups pita chips
- ½ cup parsley, chopped
- ½ cup slivered almonds
- 3 tbsp olive oil, divided
- 2 tbsp tahini
- 2 tbsp butter
- 2 tsp cumin
- Salt & pepper, to taste
Cut one cucumber lengthwise into ribbons and set aside.
Finely chop the remaining cucumbers and add to a large bowl with yogurt, tahini, garlic, 1 tablespoon olive oil, lemon juice, and season with salt & pepper. Mix until combined.
Place chickpeas in a pot of water, cover, and boil for 15 minutes over high heat. Drain and mix in cumin, salt, and pepper to taste. Set aside 4 tablespoons for garnish.
In a saucepan, over medium heat brown almonds in the remaining oil and butter. Remove almonds and reserve oil for garnish.
Dividing ingredients between two bowls, begin to layer evenly starting with chickpeas, pita chips, and yogurt mixture.
Top with reserved chickpeas, almonds, parsley, cucumber ribbons, and lemon zest. Drizzle with the reserved oil and serve.