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.


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


Make the 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.

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl, and add a 1/2 cup of the dressing. Mix until coated.

Nutritional Information
Per serving: 90 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 14 g carbohydrates; 5 g protein; 3 g fiber; 238 mg sodium; 285 mg potassium.
30 Minute, Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
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