Thursday, March 4, 2010

Chickpea Salad with Creamy Dill Ranch Dressing

I saw this recipe on Delish - they also gave nutrition facts - 90 calories per serving 2 grams of fat and 14 grams of fiber - all that and...well...Delish!
Chickpea Salad
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

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

Creamy Dill Ranch Dressing
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

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.
*I didn't have red onion, so I used yellow
**I also didn't have feta - wish I did!

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