April 4, 2018 at 5:30 p.m.
Reach Recipe: Chickpea salad
Ingredients
1 small shallot
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 7-ounce can chickpeas
3 cups cucumber
2 cups grape tomatoes
1/4 cup crumbled reduced-fat feta cheese
1/4 cup red onion
1/2 cup Creamy Dill Ranch Dressing
Freshly ground pepper
Instructions
Step 1
To prepare 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. (Makes 1 1/4 cups.)
Step 2
To prepare salad: Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add dressing and pepper and toss to coat. (Refrigerate extra dressing for up to 1 week.)[[In-content Ad]]
