45 minutes
This chickpea salad is a refreshing, herb-infused dish that’s perfect for any occasion. The creamy dressing, packed with fresh dill and parsley, ties everything together beautifully.
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. Make the dressing
In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, kosher salt, black pepper, minced fresh dill, and parsley. Whisk these ingredients together until the dressing is smooth and creamy.
2. Prepare the chickpeas
In a large bowl, add the rinsed chickpeas. Using a fork, lightly mash the chickpeas. You don’t need to create a paste; just break up some of the chickpeas to give the salad a bit of texture.
3. Combine ingredients
Add the finely diced celery and thinly sliced scallions to the bowl with the chickpeas.
4. Mix dressing with chickpea mixture
Pour the prepared dressing over the chickpea mixture and toss everything together until the chickpeas and vegetables are evenly coated with the dressing.
5. Let flavors meld
For the best flavor, let the salad sit at room temperature for about 30 minutes before serving. Garnish with a little extra dill and parsley for a fresh touch.
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Opt for firm canned chickpeas or, if time allows, start with dried chickpeas soaked overnight and cooked until tender.
Use the freshest herbs and consider different cutting techniques for each to maximize their impact.
Trust your palate to adjust the acid, oil, and seasoning of the dressing and let it meld with the herbs before adding to the salad.
Add nuts or seeds like toasted pine nuts, sliced almonds, or pumpkin seeds to provide a crunchy contrast.
Use both the white and green parts, soaking the white parts in ice water to mellow their sharpness, while chopping the green parts coarsely for texture.
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