Name: Chickpea Potato Salad With Fresh Herbs and Scallions

Ingredients:

• 1/2 cup plain full-fat Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice (from 1 lemon)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons minced fresh dill, plus more for serving
• 2 tablespoons minced fresh parsley, plus more for serving
• 3 (15-ounce) cans chickpeas, rinsed
• 1 cup finely diced celery (about 3 stalks)
• 1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Instructions:

• 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.

Comments: It will take 15 minutes, plus 30 minutes’ marinating. 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.
8/9/2020 - I made a 2/3 recipe. I substituted red onion for the scallions and lime juice for lemon juice. I did not have fresh dill and parsley, so I used 2 teaspoons of dried basil. I was supposed to use taragon and oregano, but goofed. Gail thought it could use the sour flavor of lemon.

Source: https://cooking.nytimes.com/recipes/1020335-chickpea-salad-with-fresh-herbs-and-scallions

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