Chickpea Salad With Fresh Herbs and Scallions

Name: Chickpea Salad With Fresh Herbs and Scallions
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 cup plain full-fat Greek yogurt; 3 tablespoons mayonnaise; 2 tablespoons lemon juice (from 1 lemon); 1 1/2 teaspoons Dijon mustard; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons minced fresh dill, plus more for serving; 2 tablespoons minced fresh parsley, plus more for serving; 3 (15-ounce) cans chickpeas, rinsed; 1 cup finely diced celery (about 3 stalks); 1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

By Lidey Heuck

Total Time: 15 minutes, plus 30 minutes’ marinating
Rating: 5(6,558)
Comments: Read comments

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.

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Ingredients

Yield:4 to 6 servings

½cup plain full-fat Greek yogurt
3tablespoons mayonnaise
2tablespoons lemon juice (from 1 lemon)
1½teaspoons Dijon mustard
1teaspoon kosher salt
½teaspoon black pepper
2tablespoons minced fresh dill, plus more for serving
2tablespoons minced fresh parsley, plus more for serving
3(15-ounce) cans chickpeas, rinsed
1cup finely diced celery (about 3 stalks)
½cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.
Step 3
Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

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Ratings

5 out of 5

6,558 user ratings

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Comments

Alison E.5 years ago

I second soaking and cooking the chickpeas if possible, but if not -- even though this is counterintuitive for a salad! -- HEAT the chickpease gently before dressing them. Beans NEED to absorb the dressing to be really delicious, and this will make the salad taste better and better as the week goes on. Same is true for potato salad, by the way. Dress while warm and you'll taste why.

sandra6 years ago

Beats the heck outta any potato salad. Added extra celery, scallions, (I over-chopped), and added radishes because I had some that needed to be used. Couldn’t stop eating.

Bob Morgen6 years ago

This recipe is inspiring; just take your favourite recipe for potato salad and replace the spuds with chickpeas. You get a low carb, low GI starch for your summer BBQ! I'm dumping the dill, swapping sour cream for yogurt, and adding some hard boiled eggs. Can't wait!

Robert K.2 days ago

Very tasty. I did add a little Greek seasoning.

Dot3 days ago

Just had this 3 days in a row (til it was gone:) on a pita with fresh mozzarella. So delicious! I used canned c/p but next time will do the dry/soak/simmer as the canned ones are not as creamy. PS The more celery the better!

Henri3 days ago

Used fat free yogurt Added Half red onion Shallot Jalapeño Worcestershire

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