Chickpea Cucumber Salad

Name: Chickpea Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained; 4 large cucumbers, seeded and cut into 1/2-inch pieces; 2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups); 1 cup finely chopped red onion; 1/2 cup reduced-fat ranch salad dressing; 2 tablespoons snipped fresh dill; 3/4 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep: 10 min. + chilling

Yield 12 servings

Test Kitchen Approved

This chickpea cucumber salad is a refreshingly tangy side dish to serve alongside just about any meal. As the cucumbers absorb the ranch dressing, they become creamy, savory and downright delicious.

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts

3/4 cup: 171 calories, 5g fat (1g saturated fat), 7mg cholesterol, 620mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.

This recipe is a crowd-pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. —Kristi Smith, Greenwood, Indiana

Recipe Creator