Chickpea Salad
Recipe from EatingWell

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill Ranch is great with it, but would also be good with a tangy vinaigrette.

Chickpea Salad

by 3  people

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  • 1  7  ounce can 
    chickpeas, rinsed
  • 3   cups 
    cucumber, peeled, seeded and diced
  • 2   cups 
    grape tomatoes, halved (or cherry tomatoes)
  • 1/4  cup 
    crumbled reduced-fat feta cheese
  • 1/4  cup 
    red onion, diced
  • 1/2  cup 
    Creamy Dill Ranch Dressing
    Freshly ground pepper, to taste
Creamy Dill Ranch Dressing
  • 1   
    small shallot, peeled
  • 3/4  cup 
    nonfat cottage cheese
  • 1/4  cup 
    reduced-fat mayonnaise
  • 2   tablespoons 
    buttermilk powder, (see Note)
  • 2   tablespoons 
    white-wine vinegar
  • 1/4  cup 
    nonfat milk
  • 1   tablespoon 
    fresh dill, chopped
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    freshly ground pepper

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.
Creamy Dill Ranch Dressing
With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Nutrition information
Per Serving: cal. (kcal) 90, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 14, fiber (g) 3, pro. (g) 5, vit. C (mg) 8.86, sodium (mg) 238, Potassium (mg) 285, Vegetables () 1, Starch () 0.5, Lean Meat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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