1 / 1
Mayo Chickpea Salad
This satisfying side salad brings a Mediterranean flair to the table with hearty chickpeas and crumbled feta cheese. A homemade creamy dill dressing ties the fresh cucumbers, cherry tomatoes, and red onions together. It works perfectly as a quick weeknight side dish or a light lunch. The crisp vegetables provide a refreshing crunch that balances the rich, tangy dressing.
Ingredients
- 3/4 cup nonfat cottage cheese
- 1 peeled shallot
- 2 tbsp. buttermilk powder
- 1/4 cup of nonfat milk
- 1/4 cup reduced-fat mayonnaise
- 1 tbsp. chopped dill
- 1/4 tsp. salt
- 2 tbsp. white-wine vinegar
- 1/4 tsp. black pepper
- 2 cups halved cherry tomatoes and grape tomatoes 1/4 cup diced red onion
- 1/4 cup crumbled reduced-fat feta cheese
- 1/2 cup Creamy Dill Ranch Dressing
- 3 cups seeded and diced cucumber peeled Instructions:
Instructions
- 1Rinse and drain the chickpeas for the salad base.
- 2Begin preparing the creamy dressing.
- 3Start the food processor and drop the peeled shallot through the feed tube, processing until finely chopped.
- 4Add the buttermilk powder, mayonnaise, cottage cheese, and white-wine vinegar to the processor. Blend the mixture until smooth, pausing to scrape down the sides of the bowl.
- 5With the machine running, pour in the milk. Stop to scrape the sides again, then add the chopped dill, salt, and black pepper. Process everything until completely combined.
- 6Place the rinsed chickpeas, halved tomatoes, diced red onion, crumbled feta, and diced cucumber into a medium mixing bowl.
- 7Pour the prepared dill dressing over the vegetables and season with additional black pepper. Toss the salad gently until all the ingredients are evenly coated.