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.