Emerson's Favorite Recipes!

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)⁠⁠


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

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

  • 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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