Dolmades (Stuffed Grape Leaves)

• Ready In: 50 mins
• Yields: 30 dolmades

Ingredients

• 1  cup plain low-fat yogurt
• 3  teaspoons dried mint, divided
• 1  teaspoon  grated fresh lemon rind
• 1  teaspoon honey
• 30  large  bottled grape leaves
• 2  tablespoons olive oil
• 1 3⁄4 cups  finely chopped onions
• 1  garlic clove, minced
• 4  tablespoons fresh lemon juice, divided
• 2  cups  hot cooked rice
• 1⁄2 cup dried currant
• 1⁄3 cup pine nuts, toasted
• 1  teaspoon dried dill
• 1⁄2 teaspoon salt
• 1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

Directions

1. Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.
2. Cover and chill.
3. Rinse grape leaves under cold water; drain well and pat dry with paper towels.
4. Remove stems and discard.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6. Add chopped onion and sauté 10 minutes.
7. Add garlic and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
8. Place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
9. Drizzle remaining lemon juice over leaves.
10. Cover and bake at 350° for 30 minutes or until thoroughly heated.
11. Serve warm or chilled with yogurt mixture.