Umami
Umami

Chickpea Salad With Fresh Herbs and Scallions

6 servings

servings

15 minutes

total time

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)

Directions

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.)

Nutrition

Serving Size

-

Calories

375

Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat

8 g

Trans Fat

0 g

Cholesterol

-

Sodium

652 mg

Total Carbohydrate

51 g

Dietary Fiber

14 g

Total Sugars

10 g

Protein

17 g

6 servings

servings

15 minutes

total time
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