Need a bit of drama at your 4th of July party?
This Chickpea Salad With Herbs and Scallions would be perfect. It’s not the traditional Fourth of July potato salad (wonderful as that is!) Instead, it’s a delightful chickpea variation on that traditional salad that will intrigue and delight your guests.
This is a Lydie Heuck recipe from The New York Times. You can find the original recipe here.
Here is the recipe as I prepared it in my kitchen.
Chickpea Salad With Fresh Herbs and Scallions
June 29, 2024
Ingredients
- 1/2 C. plain full-fat Greek yogurt
- 3 T. mayonnaise
- 2 T. lemon juice
- 1 1/2 t. Dijon mustard
- 1 t. kosher salt
- 1/2 t. black pepper
- 2. T. minced fresh dill
- 2 T. minced fresh parsley
- 3 fifteen-ounce cans chickpeas (rinsed)
- 1 C. finely-diced celery
- 1/2 C. thinly-sliced scallions
- Half a ripe avocado
Directions
- Step 1 To make the dressing, whisk yogurt, mayonnaise, lemon juice, mustard, salt and pepper together until smooth. Add dill and parsley and stir. Set aside.
- Step 2 Rinse and drain chickpeas. Cover with water in a small pan and boil for a few minutes to further soften and to heat. Drain. Mash about 1/3 of the chickpeas with a fork.
- Step 3 Mix mashed and whole chickpeas with the diced celery and sliced scallions.
- Step 4 Add dressing to the chickpea mixture. Stir. Let the salad sit for at least 30 minutes to allow the flavor of the dressing to mix with the chickpeas. Serve in a avocado half .
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