Creamy Dill Chickpea Salad

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

1. 1Start the food processor and drop the peeled shallot through the feed tube, processing until finely chopped.
2. 2Add 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.
3. 3With 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.
4. 4Place the rinsed and drained chickpeas, halved tomatoes, diced red onion, crumbled feta, and diced cucumber into a medium mixing bowl.
5. 5Pour the prepared dill dressing over the vegetables and season with additional black pepper. Toss the salad gently until all the ingredients are evenly coated. Dressing the salad right before eating keeps the cucumbers crisp.

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