Easy Cucumber and Chickpea Salad with Dill Dressing

6 Servings
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Ingredients

Dill Dressing

  • 1 small shallot, peeled
  • 3/4 cup nonfat cottage cheese
  • 1/4 cup reduced fat mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 cup low-fat or non-fat buttermilk
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Salad

  • 1 15-ounce can chickpeas, rinsed
  • 2 cups peeled, seeded and diced cucumber
  • 2 cups grape tomatoes or cherry tomatoes cut in half
  • 1/4 to 1/2 cup crumbled reduced fat feta cheese
  • 1/4 cup diced red onion

Directions

  1. Use a food processor to prepare the dressing. With processor running, add the shallot through the feed tube and process until finely chopped.
  2. Add the cottage cheese, mayonnaise and vinegar. Process until smooth, about 3 minutes.
  3. Add the buttermilk while the processor is running.
  4. Scrape down the sides and then add the dill, salt and pepper and process until combined (makes about 1-1/4 cups of dressing).
  5. Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add 1/2 cup of dill dressing and toss to coat. Season with additional salt and pepper if needed.
  6. Extra dressing can be refrigerated for up to a week.

https://www.cutco.com/learn/easy-cucumber-and-chickpea-salad-with-dill-dressing