GREEK YOGURT CHICKPEA SALAD — This protein packed chickpea salad features a Greek yogurt dressing, the crunchy of chopped celery and plenty of fresh herbs. It’s the perfect healthy lunch or light dinner.
With a new year about to begin, it’s time to start thinking about healthier eating habits, and this Greek Yogurt Chickpea Salad is a delicious, easy way to work some healthy changes into your post-holiday routine.
Personally, I’m a huge fan of chickpeas (sometimes known as garbanzo beans) so this salad is right up my alley. It kind of reminds me of potato salad, but with chickpeas in place of potatoes.
And since it uses Greek yogurt instead of mayo, it’s a much lighter version of traditional potato salad, and this salad is also packed with protein, so it can be served as a healthy side or a main dish.
I most often make this salad for lunch. It keeps well in the refrigerator for several days, and also travels well, so it’s perfect if you’ve committed to bringing your own lunch to work instead of eating out.
The recipe does make a pretty generous amount, but I’m happy to make it once and enjoy it all week long.
Like most salad recipes, the ingredient list here is not set in stone, so feel free to switch up the veggies and herbs to your liking. Although I do recommend always including something like celery for crunch and texture.
The other trick to creating a salad with a creamy texture is to mash up some of the chickpeas with a fork before combining all o f the ingredients.
I use the mashing technique if I want a more potato salad-like texture from this recipe. But it’s just as delicious if you leave all of the chickpeas whole and unmashed.
And once summer rolls around, this salad is a great healthy option for taking to picnics and backyard barbecues.
If you’ve resolved to eat healthier this coming year, you’ll definitely want to add this Greek Yogurt Chickpea Salad to your recipe collection!
Be sure to save this Greek Yogurt Chickpea Salad recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Greek Yogurt Chickpea Salad
- Greek yogurt
- Dijon mustard
- Salt and pepper
- Produce: lemons, dill, parsley, celery, green onions
- Canned chickpeas
- 1/2 cup Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 3 (15 oz.) cans chickpeas, rinsed and drained
- 2 stalks celery, finely chopped
- 3 green onions, chopped
- Salt and pepper, to taste
- In a small bowl, whisk together the yogurt, mayonnaise, lemon juice and mustard. Stir in the dill and parsley.
- Add the chickpeas to a large bowl and lightly mash some of the chickpeas with a fork. Stir in the celery and green onions.
- Pour the yogurt mixture over the salad and toss to coat well. Season with salt and pepper, to taste. Salad may be served immediately, otherwise refrigerate until ready to serve.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 138mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 5g
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Who Dished It Up First: Adapted from NY Times Cooking