16-ounce containerplain nondairy yogurt(I used 3/4 cup Wildwood Soy Yogurt)
1/2cucumber, peeled, seeded, and finely chopped
1teaspoonfinely minced fresh parsley
Salt and pepper to taste
In a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.