Chickpea Tomato Cucumber Salad 

with Creamy Dill Ranch Dressing

Creamy Dill Ranch Dressing (1 1/4 Cups)

1 small shallot, peeled chopped                    -----
¾ cup nonfat cottage cheese                                 |    In Food processor turn on add shallot shop fine
¼ cup reduced-fat mayonnaise                              |    Add Remaining ingredients blend smooth (3 minutes)
2 tablespoons buttermilk powder (see Tip)            |        Scrape down sides

2 tablespoons white-wine vinegar                ------

¼ cup nonfat milk                                        ------
1 tablespoon chopped dill                                     |    Add to food processor blend till fully creamy
¼ teaspoon salt                                                    |
¼ teaspoon freshly ground pepper                ------

Chickpea Salad (Combine all in Serving Bowl, mix)

1 7-ounce can chickpeas, rinsed
3 cups peeled, seeded and diced cucumber
2 cups halved grape tomatoes or cherry tomatoes            
¼ cup crumbled reduced-fat feta cheese
¼ cup diced red onion

½ cup Creamy Dill Ranch Dressing                               Pour over salad stir to coat, chill till ready to serve


Freshly ground pepper to taste




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.

 

Smashed Roasted Parmesan Green Beans  

1 pound green beans, trimmed            ---
1 tablespoon extra-virgin olive oil            |        Toss together spread evenly on olive oiled lined baking sheet
¼ teaspoon ground pepper                     |        Roast 10 minutes on upper positioned oven rack
⅛ teaspoon salt                                   ---                            then smash beans with cup or rolling pin

⅓ cup grated Parmesan cheese            --
2 tablespoons minced garlic                   |        Combine and sprinkle over beans Roast again til crisp
1½ tablespoons balsamic glaze            --                    8 to 10 minutes


Preheat oven to 450°F After roasting transfer to serving dish and drizzle with 1½ tablespoons balsamic glaze.

 

Cucumber Chick Pea and Feta Salad

2 tablespoons extra-virgin olive oil           ---
2 tablespoons lemon juice                           |         Stir together in a medium sized bowl
¼ teaspoon salt                                          |
¼ teaspoon ground pepper                     ---

1 (15-ounce) can chickpeas, rinsed drained ---
2 cups well seeded and diced cucumber            |
⅓ cup crumbled feta cheese                              |    Add to bowl and toss to completely coat
¼ cup finely chopped red onion                        |
2 tablespoons chopped fresh dill                ----

¼ cup diced red bell pepper (optional)