Subj : Tailgating Grub - 26
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chickpea Salad w/Fresh Herbs & Scallions
 Categories: Beans, Dairy
      Yield: 5 Servings
 
    1/2 c  Plain full-fat Greek yogurt
      3 tb Mayonnaise
      2 tb Lemon juice (from 1 lemon)
  1 1/2 ts Dijon mustard
      1 ts Kosher salt
    1/2 ts Black pepper
      2 tb Minced fresh dill; more for
           - serving
      2 tb Minced fresh parsley; more
           - for serving
     45 oz (3 cans) chickpeas; rinsed
      1 c  Fine diced celery
    1/2 c  Thin sliced scallions; white
           - & green
 
  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 the chickpeas in a large bowl and using a fork,
  lightly mash about 1/3 of them. Add the 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.
  (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.)
  
  by Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sure, it has chemicals in it but so do medicines and stuff.
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