Chickpea Salad with Fresh Herbs & Green Onion

Chickpea Salad with Parsley & Coriander 

Serves 4 - 6

Ingredients:

1/2 cup plain full-fat Greek Yogurt (Face) or Vegan Substitute
3 TBS Mayonnaise or Vegan mayo
2 TBS lemon juice
1 1/2 tsp Dijon mustard
1 teaspoon of kosher salt (or less)
1/2 tsp of black pepper
2 TBS finely chopped fresh dill, plus more for serving
  Or 2 TBS fresh Coriander, finely chopped
2 TBS finely chopped fresh parsley, plus more for serving
3 15-oz cans of chickpeas, rinsed *
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced green onion, white & green parts (2-3 scallions)

Directions:

In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt & pepper.  Whisk until smooth, then add the dill or coriander, and parsley and stir to combine.  Set aside.

Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them.  Add the celery and green onions 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/coriander and parsley and serve.  You can store it in the refrigerator for up to 2 days.  Let sit at room temperature for about 30 minutes before serving.

This recipe is adapted from the NY Times recipe website.

*  The first time I made this, (photo) I used only 1 can of chickpeas...(my mistake!) which made the salad very crunchy with all the celery and green onion - but I thought it was delicious! I did cut down on the salt & pepper and perhaps would only use 1 TBS of lemon juice next time. You could always add more to taste.
It had a nice consistency like a potato salad without the potatoes.