Chickpea Salad with Fresh Herbs and Scallions
Chickpea Salad with Fresh Herbs and Scallions
Servings: 4-6
Prep time: 15 minutes, plus 30 minutes’ marinating
Ingredients:
- 1/2 cup / sour cream or yogurt
- 3 Tblsp / mayonnaise
- 2 Tblsp / lemon juice (from 1 lemon)
- 1/2 tsp / Djon Mustard
- 1 tsp / kosher salt
- 1/2 tsp / black pepper
- 2 Tblsp / minced fresh parsley, plus more for serving
- 3 (15-ounce) / cans chickpeas, drained and rinsed
- 1 cup / finely diced celery (about 3-4 big stalks)
- 1 cup / 6thinly sliced scallions, white and green parts (4-6 big scallions) Cook’s note: Pulse the celery and onions in a food processor a few times to get a uniform size
Instructions:
- 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.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- 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.)