Chickpea salad

Delight in a zesty Chickpea Salad bursting with flavors. Savory chickpeas, fresh veggies, and tangy dressing combine for a taste sensation.

Ingredients:

• 1 small shallot, peeled
• ¾ cup nonfat cottage cheese
• ¼ cup reduced-fat mayonnaise
• 2 tablespoons buttermilk powder (see Tip)
• 2 tablespoons white-wine vinegar
• ¼ cup nonfat milk
• 1 tablespoon chopped dill
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 7-ounce can chickpeas, rinsed
• 3 cups peeled, seeded and diced cucumber
• 2 cups halved grape tomatoes or cherry tomatoes
• ¼ cup crumbled reduced-fat feta cheese
• ¼ cup diced red onion
• ½ cup Creamy Dill Ranch Dressing
• Freshly ground pepper to taste

Instructions:

1. For the dressing: Start by adding shallot into the food processor while it's on, and blend until it becomes finely chopped. Then add cottage cheese, mayonnaise, buttermilk powder, and vinegar. Blend until the mixture is smooth, making sure to scrape down the sides as needed, this usually takes about 3 minutes. Gradually pour in milk while the processor is still running. Remember to scrape down the sides. Finally, add dill, salt, and pepper, and blend until everything is mixed well. (This recipe makes 1 1/4 cups of dressing.)
2. For the salad: In a medium bowl, mix together chickpeas, cucumber, tomatoes, cheese, and onion. Pour the dressing and some pepper over the salad and mix until everything is well coated. (You can store any extra dressing in the refrigerator for up to 1 week.)

Summary:

• Calories: 340 kcal
• Fat: 20 g
• Protein: 16 g
• Carbs: 23 g
• Potassium: 484 mg
• Magnesium: 32 mg