The featured salad ingredient for the Good Friends Good Food group is herb, chosen by Kayte. The most famous herb salad is Tabbouleh, using my favourite herb parsley. For
Chickpea Salad With Fresh Herbs and Scallions
a combination of dill and parsley is used. I don’t like the smell of canned chickpeas, so I soaked 375 grams dried chickpeas over night and cooked them in 25 minutes with a teaspoon baking soda.
A great salad for lunch at work.
Dont’t miss the entries from Donna, Ellen, Kayte, Margaret, Nancy and Peggy
Chickpea Salad With Fresh Herbs and Scallions
Yield: 3 serving as a main dish, 6 as side
A light and creamy Chickpea Salad With Fresh Herbs and Scallions that travels well. It’s great for a picnic or lunch at work
Ingredients
- 150 grams plain full-fat Greek yogurt
- 3 tablesp. mayonnaise; Ulrike: homemade
- 2 tablesp. lemon juice
- 1 ½ teasp. Dijon mustard; Ulrike: Maille Dijon mustard *
- 1 teasp. salt
- ½ teasp. black pepper, freshly ground
- 2 tablesp. minced fresh dill, plus more for serving
- 2 tablesp. minced fresh parsley, plus more for serving
- 750 grams chickpeas, cooked from 375 grams dried
- 3 stalks celery, finely diced
- 2 to 3 scallions, thinly sliced scallions, white and green parts
Method
- 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 1/3 of the chickpeas in a large bowl and using a fork, lightly mash them. Add remaining chickpeas, 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. hickpea Salad With Fresh Herbs and Scallions can be stored im in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.
total time: 45 minutes
preparation time: 15 minutes
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Ulrike, this looks so good…I’ve never had a salad like this before and am eager to try making it here. It looks delicious. I also am going to try doing my chickpeas from scratch like you did…canned things always taste a little “tinny” to me. Thank you for sharing the recipe, I’m sure I’m going to love it.