Chickpea Salad With Fresh Herbs
An easy, healthful chickpea salad recipe that takes minutes to make and tastes fresh. With Greek yogurt, crunchy celery, and plenty of fresh herbs. Adapted from Lidey Heuck / NYTimes.
Servings: 4 to 6 people
Calories: 557kcal
Ingredients
- 2/3 cup whole or low-fat plain Greek yogurt
- 1 lemon juiced (about 2 tablespoons)
- 2 teaspoons wholegrain mustard, such as Maille
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 3 tablespoons minced dill, plus more to garnish
- 2 tablespoons minced fresh parsley
- 3 15-ounce cans chickpeas, drained and rinsed
- 1 cup small-diced celery
- 1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)
Instructions
- Combine the yogurt, lemon juice, wholegrain mustard, salt, pepper, dill, and parsley in a small mixing bowl. Whisk until smooth. Set aside.
- Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/3. Add the celery and scallions and toss to combine.
- Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs. TIP: This can be made up to 2 days in advance and kept in the fridge. If making in advance, remove from the fridge about 30 minutes before serving. Give it a good stir before topping with fresh herbs.
Nutrition
Calories: 557kcal | Carbohydrates: 90g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 637mg | Potassium: 1071mg | Fiber: 25g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 9mg | Calcium: 213mg | Iron: 10mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
