Chickpea Salad With Fresh Herbs and Scallions

By Lidey Heuck

Chickpea Salad With Fresh Herbs and Scallions
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus 30 minutes’ marinating
Rating
5(7,205)
Comments
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A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.

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Ingredients

Yield:4 to 6 servings
  • ½cup plain full-fat Greek yogurt
  • 3tablespoons mayonnaise
  • 2tablespoons lemon juice (from 1 lemon)
  • 1½teaspoons Dijon mustard
  • 1teaspoon kosher salt
  • ½teaspoon black pepper
  • 2tablespoons minced fresh dill, plus more for serving
  • 2tablespoons minced fresh parsley, plus more for serving
  • 3(15-ounce) cans chickpeas, rinsed
  • 1cup finely diced celery (about 3 stalks)
  • ½cup thinly sliced scallions, white and green parts (2 to 3 scallions)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

375 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 17 grams protein; 652 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.)

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Ratings

5 out of 5
7,205 user ratings
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Comments

Alison E.

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.

sandra

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.

Bob Morgen

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!

Genie

Easy and very delicious. I rough-chopped a cucumber that needed using--endless possibilities for customizing. I served it as a main dish with feta, once stuffed in pita bread and once as a salad. I look forward to trying it in the future with hard-boiled eggs and/or tuna.

Sister Kit

I substituted fresh basil for the dill and parsley and loved the extra layer of flavor it provided. In addition to Alison E.'s tip about heating, I used a small processor to mash just a quarter of the chickpeas much easier on the elbows.

Sarah

I made this dish and the NYT's Tzatziki Chickpea Salad side-by-side, for comparison. The two recipes' ingredient lists largely overlap, but the end results taste quite different from one another. This one is a keeper and I feel certain I will be remaking it in the future. The other one is tasty but, in my opinion, less than the sum of its parts.

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