Chickpea Salad With Fresh Herbs and Scallions
- Total Time
- 15 minutes, plus 30 minutes’ marinating
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- 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.)
Private Notes
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Cooking Notes
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!
John Neill
If indeed you’re so time poor you haven’t considered overnight soaking the all -important chickpeas- then DO! Texture AND taste will be worth you cooking ‘em next day ... tenderness instead of over processed softness & ohh the taste difference!!! Esp if you’re crafty & you’ve used chicken stock.+ bay leaf as the liquid for poaching (yes SLOW is BETTER!) the beans. But Hey - Goya quality canned version perfectly ok. Just not as good!
Heidi B.
This is amazing! It really tricks you into thinking you're eating potato salad! I added a little extra celery for more crunch. You could really add or subtract based on what extras you usually put in your own potato salad recipe. Red onions, hardboiled eggs, pickles... MAKE THIS. You won't regret it.
Stephanie
I added red onions, red bell pepper and sliced boiled eggs. The salad was delicious on the first day. I refrigerated the leftovers and OMG the next day the salad was AWESOME. The liquid from the dressing and veggies had all been absorbed by the garbanzos and the salad was more moist and tasty.
Rachel
I've been making this for years. (It's a very common dish among the vegetarian and vegan set) I like adding chopped green apples and dried cranberries. Serve it as is for a side, or place between two pieces of Ezekiel bread for a fabulous sandwich.
Lisa V
I made this according to the recipe except I used radishes instead of celery. It is delicious but I think it calls for far too much yogurt/mayo. The dish was soupy - I’d cut back on the liquids next time for texture.
Greg Baranoski
It seems to me that the salt content should be reduced. 1/2 tsp of kosher salt left my salad waaaaay to salty. I advise salting to taste, adding a little at a time.
Curtis Hartman
Less salt. More celery. Red onion. Even more dill,
Cindi
Good luck waiting 30 minutes before eating it! Squeezed a little extra lemon and made a little less dressing. Served on a bed of greens, garlic toast and chilled wine. Excellent. Quick to fix and the small amount leftover was great day 2.
Marie
This recipe is a good base for a salad but it’s a bit bland to me. I omitted the dill and added a handful each of cilantro and basil. I also added two minced Thai chilis and one grated beet. I think it would be good with some pickled red onion too.
Gaby
This will be a go-to from now on. I omitted yogurt and used more mayo to keep it dairy free. Also, did not mash any chickpeas just because I was in a hurry. I added a chopped cucumber.
Gori
this was delish - with all the herbs, lemon juice, and dijon, i felt there were enough strong flavors that i ended up using non-fat greek yogurt and only about 2T of mayo...perfect balance. threw in some capers too, well, because why not, they make everything taste better
Laticia
Leave out the yogurt and replace with Mayonnaise and it tastes better.
Laura O.
This is indeed great for a potluck! I brought it to my dance school's community cookout, and there were no leftovers! I forgot to buy celery, so I used shredded cabbage instead, which worked really well.
Larry L
Terrific basis for riffs! I skipped the dill and added fresh mint plus a large handful of sliced castelvetrano olives. This planted the salad firmly in Italy. Then topped it with a smear of harissa to move it across the water to Tunisia. Cilantro could also work. Serve a chunk of shepherd’s cheese (like feta but milder) plus a few lettuce leaves and you have a great light meal.
Rita
This is a fabulous dish. We added a lot more fresh herbs and veggies as we had those around the house and needed to use them up. We added bell peppers, mini cucumbers, rosemary, oregano, thyme, and mint and a few cherry tomatoes. I probably went a little heavy on the dijon but it was a great salad and a nice light dinner.
Cheryl_MT
Add a handful of chopped fresh chives, black olives (calamatta), capers. Can even use the celery leaves, and add tuna (in olive oil). By far my favourite Summer salad!
y.t.
don't skip the mashing step, as I did accidentally once; it really makes the difference between "soft tasty potatolike salad" and "bowl of cold beans." IMO it's easier to put some of the chickpeas in a bowl, mash all of those, and then add the rest, than it is to put all of them in a bowl and mash some of them. apart from that, treat this as a template and add whatever cold veggies or savory salad things you have on hand. today mine has tuna, corn, jalapeño, garlic, and gochujang. yum.
Erica
Made with basil instead of parsley and still very good!
solid recipe
This works really well as written. I used a potato masher to smush down the chickpeas, and that worked great. Use salt to your preference.
Julie S
I made this exactly has described but let it sit in the frig for a day before eating it - YUM! I will make this again, it is a nice refreshing side to any summer dish.
BJ
Make it. It is a good point of departure for a substantial summer salad.
John John
Half the yogurt, 2/3 the mayo. Definitely red onion and extra celery and scallions, Would be fantastic with cashews as well. Used cilantro and dill from the garden. One of the very few recipes that actually take the amount of time stated. Super easy, very delicious, and will be a mainstay!
Mary
I added cottage cheese for even more protein and it takes it to a nice creamier consistency. And cilantro (just because Cilantro!).
JMW
I used canned chickpeas and didn't heat them so mine didn't really mash. I added some diced red bell pepper and some capers. The mustard is crucial. Two cans of chickpeas were plenty for 6 people and we had plenty left over! Greek yogurt is a nice touch. Since I was serving shrimp salad with dill at same meal, I used chopped fresh basil here.
Carol K
Made it twice now. First time as written. To make it better. Dry the chickpeas. Mash about 1/3 of them, but break the other ones. I substituted Veganaise for the yogurt. I added 1 Tbsp of prepared horseradish and omitted the Kosher salt. Definitely add 1/2 - 1 tsp Kala namak, a/k/a black salt to impart of bit of an egg-y flavor. Up the fresh dill. Perfection.
Nicolecooks2
Made exactly as written - so good! It's a light and refreshing change from potato salad, and the flavors are excellent. I wouldn't change a thing.
Rona Maynard
This recipe attracted me for the summer potluck potential, but it also makes a great lunch on a bed of greens with tinned Italian tuna (I particularly recommend the spicy kind). I’ll make it again for sure.
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