A refreshing and creamy salad made with chickpeas, fresh herbs, and scallions, perfect for a quick and healthy meal.
45 minutes
A refreshing and creamy salad made with chickpeas, fresh herbs, and scallions, perfect for a quick and healthy meal.
Plain Full-Fat Greek Yogurt
cups
tablespoons
Lemon Juice, from 1 lemon
tablespoons
teaspoons
teaspoons
teaspoons
Dill, minced
tablespoons
Flat Leaf Parsley, minced
tablespoons
Chickpeas, rinsed
0 oz
Celery, finely diced
cups
Scallions, thinly sliced, white and green parts
cups
1. Prepare the Dressing
Begin by whisking together the plain full-fat Greek yogurt, mayonnaise, lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl until the mixture is smooth and well-combined.
2. Add Fresh Herbs to the Dressing
Stir in the minced fresh dill and parsley into your dressing.
3. Mash Chickpeas
In a large bowl, place the rinsed chickpeas. Using a fork, lightly mash about one-third of the chickpeas.
4. Add Celery and Scallions
Add the finely diced celery and thinly sliced scallions to the bowl with the chickpeas.
5. Combine with Dressing
Pour the prepared dressing over the chickpea mixture and toss everything together until the salad is well-coated.
6. Rest and Serve
Allow the salad to sit at room temperature for about 30 minutes. Just before serving, sprinkle some additional dill and parsley on top.
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Use black beans, corn, bell peppers, avocado, cilantro, lime juice, cumin, and chili powder.
Select high-quality extra-virgin olive oil and vibrant, fresh herbs for the best flavor foundation in your salad.
Season carefully with high-quality vinegar or fresh lemon juice, tasting and adjusting for a well-balanced dressing.
Use a sharp knife and chop herbs gently right before adding to the salad to preserve essential oils and freshness.
Rinse canned chickpeas thoroughly or start with dried chickpeas soaked overnight and cooked with baking soda for improved texture and flavor.
Allow the salad to rest after tossing so flavors meld and chickpeas absorb the dressing.
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