Chickpea Salad

Made on 3/6/2020.

• .5 Cup Plain full fat greek yogurt
• 3 Tbsp Mayo
• 2 Tbsp Lemon Juice
• 1.5 Tsp Dijon Mustard
• 1 tsp kosher salt
• .5 tsp black pepper
• 2 TBSP miched fresh dill
• 2 TBSP minced fresh parsley
• 3 15oz cans chickpeas, rinsed
• 1 Cup finely diced celery (3 stalks)
• .5 Cup thinly sliced scallions (2-3 scallions)

Combine Yogurt, Mayo, Lemon Juice, Mustard, Salt and Pepper. Whisk until smooth. Add Dill and Parsley, stirring to combine

Mash about 1/3rd of chickpeas in a bowl. Add Celery and scallions, toss.

Combine dressing with salad. Let rest for 30 minutes.

Sprinkle with dill and parsley.

Let sit @ room temp for 30 mins before serving.