Herbed Chickpea Salad

Creamy and delicious, this salad is like elevated potato salad-- swapping protein-rich chickpeas for starchy potatoes, and adding a zip of lemon juice, spicy radishes, and a pile of aromatic herbs. Whip this up for a perfect vegetarian side dish for a backyard BBQ or take-along lunch. 

What you’ll need:


  • Serving bowl
  • Measuring cups and spoons
  • Cutting board and knife
  • Fork for mashing


  • ½ cup plain Greek yogurt
  • 3 tbsp mayonnaise
  • 2 tbsp lemon juice, fresh
  • 1 ½ tsp country dijon mustard
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ¼ cup fresh dill, chopped and divided
  • ¼ cup fresh parsley, chopped and divided
  • 3 cans (45 oz total) chickpeas, drained and rinsed
  • 1 cup celery, chopped
  • ½ cup radishes, chopped
  • ½ scallions, thinly sliced

1. Drain and rinse chickpeas and set aside. Chop herbs, celery, radishes, and scallions and set aside. 

2. In the bottom of a serving bowl, whisk together yogurt, mayo, lemon juice, mustard, salt, pepper, and about ⅔ of each herb. 

3. Add about ⅓ of the chickpeas and lightly mash them with the dressing using a fork.

4. Add the remaining chickpeas, celery, radishes, and scallions and toss. Adjust seasoning to taste.

5. Store, covered in the refrigerator for up to 2 days or serve topped with the remaining herbs and enjoy!


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