Ingredients
3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained4 large cucumbers, seeded and cut into 1/2-inch pieces2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)1 cup finely chopped red onion1/2 cup reduced-fat ranch salad dressing 2 tablespoons snipped fresh dill3/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
