This satisfying chickpea salad is a delicious combination of textures, from crunchy cucumbers to crumbly feta.
The dill ranch dressing adds creaminess, but a tangy vinaigrette would be just as good.
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.)
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’ve got the option to 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
