Chickpea Salad

By lromito

Nutritional Information
(per serving)

Calories 19
Total Fat 1g
Saturated Fat 0
Cholesterol 1mg
Sodium 125mg
Total Carbohydrate 2g
Dietary Fiber --
Sugars --
Calories 90
Total Fat 2g
Saturated Fat 1g
Cholesterol 3mg
Sodium 238mg
Total Carbohydrate 14g
Dietary Fiber --
Sugars --
Protein 5g
Calcium
Protein 2g
Calcium 0

Ingredients

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

Preparation

Step 1

1.Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.
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Directions

1.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.