Chickpea Salad With Fresh Herbs and Scallions Recipe (2024)

I second soaking and cooking the chickpeas if possible, but if not -- even though this is counterintuitive for a salad! -- HEAT the chickpease gently before dressing them. Beans NEED to absorb the dressing to be really delicious, and this will make the salad taste better and better as the week goes on. Same is true for potato salad, by the way. Dress while warm and you'll taste why.

Beats the heck outta any potato salad. Added extra celery, scallions, (I over-chopped), and added radishes because I had some that needed to be used. Couldn’t stop eating.

This recipe is inspiring; just take your favourite recipe for potato salad and replace the spuds with chickpeas. You get a low carb, low GI starch for your summer BBQ! I'm dumping the dill, swapping sour cream for yogurt, and adding some hard boiled eggs. Can't wait!

If indeed you’re so time poor you haven’t considered overnight soaking the all -important chickpeas- then DO!Texture AND taste will be worth you cooking ‘em next day ... tenderness instead of over processed softness & ohh the taste difference!!!Esp if you’re crafty & you’ve used chicken stock.+ bay leaf as the liquid for poaching (yes SLOW is BETTER!) the beans. But Hey - Goya quality canned version perfectly ok.Just not as good!

This is amazing! It really tricks you into thinking you're eating potato salad! I added a little extra celery for more crunch. You could really add or subtract based on what extras you usually put in your own potato salad recipe. Red onions, hardboiled eggs, pickles... MAKE THIS. You won't regret it.

I added red onions, red bell pepper and sliced boiled eggs. The salad was delicious on the first day. I refrigerated the leftovers and OMG the next day the salad was AWESOME. The liquid from the dressing and veggies had all been absorbed by the garbanzos and the salad was more moist and tasty.

I made this according to the recipe except I used radishes instead of celery. It is delicious but I think it calls for far too much yogurt/mayo. The dish was soupy - I’d cut back on the liquids next time for texture.

It seems to me that the salt content should be reduced. 1/2 tsp of kosher salt left my salad waaaaay to salty. I advise salting to taste, adding a little at a time.

Good luck waiting 30 minutes before eating it! Squeezed a little extra lemon and made a little less dressing. Served on a bed of greens, garlic toast and chilled wine. Excellent. Quick to fix and the small amount leftover was great day 2.

I've been making this for years. (It's a very common dish among the vegetarian and vegan set) I like adding chopped green apples and dried cranberries. Serve it as is for a side, or place between two pieces of Ezekiel bread for a fabulous sandwich.

Less salt. More celery. Red onion. Even more dill,

This recipe is a good base for a salad but it’s a bit bland to me. I omitted the dill and added a handful each of cilantro and basil. I also added two minced Thai chilis and one grated beet. I think it would be good with some pickled red onion too.

This will be a go-to from now on. I omitted yogurt and used more mayo to keep it dairy free. Also, did not mash any chickpeas just because I was in a hurry. I added a chopped cucumber.

Leave out the yogurt and replace with Mayonnaise and it tastes better.

this was delish - with all the herbs, lemon juice, and dijon, i felt there were enough strong flavors that i ended up using non-fat greek yogurt and only about 2T of mayo...perfect balance. threw in some capers too, well, because why not, they make everything taste better

I've made this a few times now, and I keep adding other bits from my fridge, like capers, and pistachios, and olives. It doesn't matter what I add or leave out, the recipe is just scrumptious!

Wow what a clever recipe! Made it exactly as-written and it’s so satisfying in a way that’s similar to potato salad but different because the beans have a different vibe. I think mashing some of the beans does make a big difference as it helps to bind the dressing to the whole beans, absorbs flavor, and makes the texture more interesting. This will be a regular in the lunch packing rotation for sure.

Hands down top of the list. Make it as is or modify with adding peppers, cubed cooked sweet potatoes,other fresh herbs or just double the ones in the recipe- it works! This time added chopped Serrano and lemon zest. Great recipe.

This is pretty bland unfortunately. I had to add quite a bit to it to bring it a well rounded flavor worth eating. In the end it was essentially a potato salad without the potatoes. I wouldn’t make it again.

For the people like me who don’t like potato salad or mayo :) loved this healthy take and great on toast for an easy lunch

What a wonderful recipe! As encouraged by other commenters, I did my own little riff: adding red onion, bell pepper, and cilantro, because I had them all on hand. I omitted the dill, as I just don't like the taste. However, I think it's hard to mess up with this one! This will go into my lunch time rotation.

I 100% agree with the comments that cooking/heating the chickpeas is a major win. I rinse and drain the chickpeas and then saute them in olive oil while I'm chopping and prepping the other ingredients. I eat the warm salad straight up the day I make it and then will sometimes make the leftovers into a melt on toast with cheddar cheese. A perfect lunch either way!

Delicious! I made this vegan (my fiancé is vegan) by swapping out the mayo for vegan mayo and vegan yogurt ... was phenomenal!

It’s so good. Follow the recipe to a T and you will have a great side dish. I’ve adapted this in dozens of ways… added tuna.. added a little honey then pickled veggies over lettuce.. made the OG or adapted recipe into lettuce wraps.

No dill, lots more parsely, more scallions and celery, sometimes a can of black beans subbed for one of chickpeas (sorry bean making purists!) moderate the dressing and salt...and the final added ingredient: Trader Joe's Umami powder. This was the salad of 2023

This is so ridiculously good and very hard to stop eating, but I did make some changes. (I think it would be delicious as written, too) I followed other notes and heated my canned Goya chickpeas before dressing them. I also added quite a bit of hot paprika to the chickpeas which was perfect for me (I love spice) but did result in a pretty ugly color - next time I think I'll add sliced jalapeno instead. I also used cilantro instead of parsley. Very pleased with the result, though!

I made this (exactly as written) as a "dry run" before a pot-luck picnic. It was good, but I found it difficult to smash 1/3 of the beans with a spoon! When I made the final version, I heated the beans before smashing, and used a small food processor to get that creamy texture. I also took a hint from another poster, and heated the beans before dressing them. That worked perfectly! With the addition of fresh dill and parsley from the garden, it was a wonderful alternative to potato salad.

Great recipe! Just made it this past weekend. No dill at my market, so switched to cilantro, excellent choice! (No parsley.) As others did, went for all mayo, eschewing the yogurt. Added chopped radishes and sliced black olives. Mwah! Perfect and very adaptable recipe. I could see mixing things up with peas, edamame, different peppers, shallots, garlic, kalamatas, capers—I’ll stop there. Oh yeah, used three cans of WF 365 garbanzos. It was so yummy.

I could only find one can of chickpeas in the cabinet, so just cut all the ingredients by 1/3. Forgot to put in the greek yogurt, but it doesn't seem to have made a difference. This does indeed taste somewhat like potato salad but I like that it's higher in protein. The dill and parsley were a great touch, and the celery and scallions added some crunch. Very tasty! I will definitely be making this again.

I added tahini instead of mayo and also a little pickle juice. Perfection!