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Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servings, 1 cup eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servings, 1 cup each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, 1 cup each
Yield:
6 servings, 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCreamy Dill Ranch Dressing1smallshallot, peeled¾cupnonfat cottage cheese¼cupreduced-fat mayonnaise2 tablespoons buttermilk powder (see Tip)2tablespoonswhite-wine vinegar¼cupnonfat milk1 tablespoon chopped dill¼teaspoonsalt¼teaspoonfreshly ground pepperChickpea Salad1 7-ounce can chickpeas, rinsed3cupspeeled, seeded and diced cucumber2cupshalved grape tomatoes or cherry tomatoes¼cupcrumbled reduced-fat feta cheese¼cupdiced red onion½cupCreamy Dill Ranch DressingFreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
Creamy Dill Ranch Dressing
1smallshallot, peeled
¾cupnonfat cottage cheese
¼cupreduced-fat mayonnaise
2 tablespoons buttermilk powder (see Tip)
2tablespoonswhite-wine vinegar
¼cupnonfat milk
1 tablespoon chopped dill
¼teaspoonsalt
¼teaspoonfreshly ground pepper
Chickpea Salad
1 7-ounce can chickpeas, rinsed
3cupspeeled, seeded and diced cucumber
2cupshalved grape tomatoes or cherry tomatoes
¼cupcrumbled reduced-fat feta cheese
¼cupdiced red onion
½cupCreamy Dill Ranch Dressing
Freshly ground pepper to taste
DirectionsTo 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.)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.)TipsMake Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.Tip: Buttermilk is a thick, tangy cow’s-milk dairy product. Find both low-fat and nonfat versions in the dairy section of the supermarket. You can replace buttermilk in any recipe with an equal amount of “sour milk.” Mix 1 tablespoon lemon juice or vinegar to 1 cup low-fat or nonfat milk. Or use buttermilk powder (found in the baking section) prepared according to package directions.Originally appeared: EatingWell Magazine, March/April 2007; updated November 2021
Directions
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.)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.)TipsMake Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.Tip: Buttermilk is a thick, tangy cow’s-milk dairy product. Find both low-fat and nonfat versions in the dairy section of the supermarket. You can replace buttermilk in any recipe with an equal amount of “sour milk.” Mix 1 tablespoon lemon juice or vinegar to 1 cup low-fat or nonfat milk. Or use buttermilk powder (found in the baking section) prepared according to package directions.
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.)
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.)
Tips
Make Ahead Tip: To make ahead: Cover and refrigerate dressing for up to 1 week.
Tip: Buttermilk is a thick, tangy cow’s-milk dairy product. Find both low-fat and nonfat versions in the dairy section of the supermarket. You can replace buttermilk in any recipe with an equal amount of “sour milk.” Mix 1 tablespoon lemon juice or vinegar to 1 cup low-fat or nonfat milk. Or use buttermilk powder (found in the baking section) prepared according to package directions.
Originally appeared: EatingWell Magazine, March/April 2007; updated November 2021
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Nutrition Facts(per serving)81Calories2gFat12gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
