MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chickpea Salad With Fresh Herbs & Scallions
 Categories: Beans, Dairy
      Yield: 4 Servings

    1/2 c  Plain full-fat Greek yogurt
      3 tb Mayonnaise
      1    Lemon; juice of (2 tb)
  1 1/2 ts Dijon mustard
      1 ts Kosher salt
    1/2 ts Black pepper
      2 tb Fresh dill; minced, more for
           - serving
      2 tb Fresh parsley; minced, more
           - for serving
     45 oz Chickpeas (3 cans); rinsed
      1 c  Celery; fine diced
    1/2 c  Scallions; thin sliced, 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 1/3rd 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.)

  Recipe by Lidey Heuck

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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