Chickpea Salad

6 Reviews
From: EatingWell Magazine March/April 2007

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Creamy Dill Ranch Dressing
  • 1 small shallot, peeled
  • 3/4 cup nonfat cottage cheese
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons buttermilk powder (see Tip)
  • 2 tablespoons white-wine vinegar
  • 1/4 cup nonfat milk
  • 1 tablespoon chopped dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Chickpea Salad
  • 1 7-ounce can chickpeas, rinsed
  • 3 cups peeled, seeded and diced cucumber
  • 2 cups halved grape tomatoes or cherry tomatoes
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup diced red onion
  • 1/2 cup Creamy Dill Ranch Dressing
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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.)
  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.)
  • 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 81 calories; 2 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 4 g protein; 37 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 568 IU vitamin A; 11 mg vitamin C; 56 mg calcium; 1 mg iron; 235 mg sodium; 288 mg potassium
  • Nutrition Bonus: Vitamin C (19% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat

Reviews 6

January 04, 2015
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By: renwar986
Great Salad! This delicious salad was easy to make. I added red pepper for additional color. The dressing was very easy to make and very tasty. You're missing out if you didn't make the dressing. Pros: easy to make Cons: none
November 07, 2012
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By: EatingWell User
Quick and easy. I loved it! I didn't bother with the dill dressing. I just added olive oil and a little cracked pepper and voila ! Delishhhh Pros: Quick to throw together, healthy ingredients, great tasting. Cons: Nil
February 18, 2012
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By: EatingWell User
I added sliced almonds for extra crunch.
July 21, 2010
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By: EatingWell User
A quick, great tasting salad. I made a simple lemon and olive oil dressing instead of the creamy dill ranch. A nice break from the traditional leafy green salads!
April 11, 2010
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By: EatingWell User
Made this with tzatziki (without straining the yogurt) instead of the recommended dressing... it was DELICIOUS!
September 15, 2009
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By: EatingWell User
I tweaked this based on what I had. A can of chickpeas, half a cucumber, small yellow and small red bell pepper. Wish I'd had a tomato! 2 T olive oil and 2 T white wine vinegar, 1 tsp or so Greek seasoning. Tossed together with a little salt, and a sprinkling of feta. Delicious, light, crunchy, visually appealing!

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