A high-protein alternative to traditional potato salad! Potato salad is a staple at outdoor barbeques and picnics. It combines the textures of starchy potatoes and crunchy celery in a creamy and tangy sauce. My chickpea “potato” salad has all that but with added protein and fiber. The chickpeas take the place of the potatoes but still have a similar texture and mild flavor. It’s also a much easier version to make. There is no peeling, boiling, or slicing- just open a can, drain, and you’re good to go. The flavor is surprisingly similar and delicious. With the added protein and fiber, this hearty and delicious side dish may be your outdoor cookout go-to salad!
Belle’s Chickpea “Potato” Salad
½ cup plain Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 tablespoons minced fresh dill (or 1 teaspoon dried)
2 tablespoons minced fresh parsley (or 2 teaspoons dried)
3 (15-ounce) cans of chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
½ cup thinly sliced green onions, white and green parts
Combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper in a small bowl. 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 ⅓ 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.
