chickpea salad

Bahan-bahan

1 (15-ounce) can chickpeas, rinsed, divided

¼ cup mayonnaise

2 tablespoons water

1½ teaspoons lemon juice

¼ teaspoon table salt

1 celery rib, minced

2 tablespoons finely chopped dill pickles

1 scallion, sliced thin

1 tablespoon minced fresh parsley, dill, or tarragon

Arahan

1 Process ½ cup chickpeas, mayonnaise, water,lemon juice, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed

2 Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses.

3 Combine chickpea mixture, celery pickle, scallion, and parsley in large bowl and season. with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

variation

curried chickpea salad Add 1 1/2 teaspoons curry powder to chickpea mixture in food processor in step 1. Substitute 4 cup golden raisins for pickles.