Cucumber Chickpea Salad with Herbed Yogurt

Ingredients

• 1 quart nonfat plain yogurt
• 1/2 teaspoon minced garlic
• 1/2 cup plus 1 tablespoon mixed chopped herbs, such as mint, dill, and chives
• 8 grape leaves, preferably California variety, in brine
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 Japanese or Kirby cucumbers, cut into 3/4 inch pieces
• 1 long Italian hot pepper, seeded and cut into thin rings
• 1 cup canned chickpeas, drained and rinsed
• 2 scallions, green parts only, cut thinly on the bias
• Olive oil cooking spray

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