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Chickpea Salad

Protein, High Fiber, Meal Base


  • ½ cup plain full-fat Greek yogurt⁠⁠
  • 3 tablespoons mayonnaise⁠⁠
  • 2 tablespoons lemon juice⁠⁠
  • 1 ½ teaspoons Dijon mustard⁠⁠
  • 1 teaspoon salt⁠⁠
  • ½ teaspoon black pepper⁠⁠
  • 2 teaspoons minced fresh dill⁠⁠
  • 1 tablespoon parsley⁠⁠
  • 3 (15-ounce) cans chickpeas, rinsed⁠⁠
  • 1 cup finely diced celery (about 3 stalks)⁠⁠
  • optional ½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)⁠⁠


  1. In a small bowl whisk together yogurt, mayo, lemon juice, mustard, salt, pepper, dill & parsley.⁠⁠

  2. Mash a little bit of the chickpeas, but not all the way. Add celery, and the optional scallions.⁠⁠

  3. Pour the dressing mixture on top of the chickpea mixture and toss. Top with any additional seasoning you'd like, and let sit for 30 minutes at room temp before serving.⁠⁠


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