Chickpea Salad With Fresh Herbs and Scallions

A lighter, easier take on classic American potato salad, using chickpeas and Greek yogurt for a creamy, delightful salad perfect for picnics and lunches.

Original recipe source

Cook time: 15 minutes

Servings: 6

Ingredients

• 0.5 cup plain full-fat Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1.5 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill minced
• 2 tablespoons fresh parsley minced
• 3 cans chickpeas 15-ounce each, rinsed
• 1 cup celery finely diced, about 3 stalks
• 0.5 cup scallions thinly sliced, white and green parts

Instructions

1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt, and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
2. Place the chickpeas in a large bowl and using a fork, lightly mash about one-third of them. Add the celery and scallions and toss.
3. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving.
4. Sprinkle with more dill and parsley and serve. If you’re not serving the dish immediately, store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.