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Title: Chickpea Salad w/Fresh Herbs & Scallions
Categories: Beans, Dairy
Yield: 5 Servings

1/2 c Plain full-fat Greek yogurt
3 tb Mayonnaise
2 tb Lemon juice (from 1 lemon)
1 1/2 ts Dijon mustard
1 ts Kosher salt
1/2 ts Black pepper
2 tb Minced fresh dill; more for
- serving
2 tb Minced fresh parsley; more
- for serving
45 oz (3 cans) chickpeas; rinsed
1 c Fine diced celery
1/2 c Thin sliced scallions; white
- & green

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 youΓÇÖre 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.)

by Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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