Chickpea Salad With Fresh Herbs and Scallions
Published July 9, 2019
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes, plus 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
½ cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
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) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)
Nutritional analysis per serving (4 to 6 servings)
51 grams carbs; 6 milligrams cholesterol; 375 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 14 grams fiber; 652 milligrams sodium; 17 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.
- Step 3
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.)
Private Notes
Comments
I second soaking and cooking the chickpeas if possible, but if not -- even though this is counterintuitive for a salad! -- HEAT the chickpease gently before dressing them. Beans NEED to absorb the dressing to be really delicious, and this will make the salad taste better and better as the week goes on. Same is true for potato salad, by the way. Dress while warm and you'll taste why.
Beats the heck outta any potato salad. Added extra celery, scallions, (I over-chopped), and added radishes because I had some that needed to be used. Couldn’t stop eating.
This recipe is inspiring; just take your favourite recipe for potato salad and replace the spuds with chickpeas. You get a low carb, low GI starch for your summer BBQ! I'm dumping the dill, swapping sour cream for yogurt, and adding some hard boiled eggs. Can't wait!
Soooo good! Will try cooking my own beans next time as some recommended.
This didn't work for me at all. I followed the advice to soak/simmer the canned chickpeas in water with baking soda. Some skins floated to the surface when stirred, but sank back down immediately, making it difficult to fish them out. Then, when I mashed some, all of the skins did come off, making an unappetizing mess. I pivoted and used the prepared dressing for a macaroni salad instead. Quite tasty.
Added kale, cucumbers, and one preserved lemon! Refreshing and great textures!