Chickpea Cucumber Salad

Lunch

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.

Average Rating: 5

TOTAL TIME: Prep: 10 min. + chilling
YIELD: 12 servings (3/4 cup each).

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

Instructions

1. 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.