Chickpea Salad With Fresh Herbs and Scallions
30 min4 to 6 servings
A creamy chickpea salad bound with Greek yogurt and mayo, brightened with fresh dill, parsley, lemon and scallions.
| 120 ml plain full-fat Greek yogurt | Whisk yogurt, mayo, lemon juice, mustard, salt & pepper until smooth | Stir in dill and parsley | Pour dressing over salad, toss well, rest 30 min | Sprinkle with dill and parsley, serve |
| 45 ml mayonnaise | ||||
| 30 ml lemon juice | ||||
| 1 ½ teaspoons Dijon mustard | ||||
| 1 teaspoon kosher salt | ||||
| ½ teaspoon black pepper | ||||
| 2 tablespoons minced fresh dill, plus more for serving | ||||
| 2 tablespoons minced fresh parsley, plus more for serving | ||||
| 3 (15-ounce / 425 g) cans chickpeas, rinsed | Lightly mash ⅓ of chickpeas with fork | Add celery and scallions, toss | ||
| 100 g finely diced celery | ||||
| 50 g thinly sliced scallions, white and green parts |
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