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.
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
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.
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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.