Chickpea Cucumber Salad

Name: Chickpea Cucumber Salad
Prep time: 10 min
Total time: 10 min
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

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

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.

Originally published as Chickpea Salad in Holiday & Celebrations Cookbook 2017