Ingredients
For the Salad Base:
2 (15-ounce) cans chickpeas, rinsed and drained
2 stalks celery, finely diced
1/4 cup red onion, finely diced
For the Green Goddess Dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh parsley, packed
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons lemon juice, freshly squeezed
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. 1. Place rinsed and drained chickpeas in a large bowl. Mash about two-thirds of them with a fork or potato masher, leaving some texture.
2. 2. Add the finely diced celery and red onion to the bowl with the chickpeas.
3. 3. In a food processor or blender, combine Greek yogurt, parsley, dill, chives, lemon juice, garlic, Dijon mustard, olive oil, salt, and pepper. Blend until smooth and green.
4. 4. Pour the dressing over the chickpea mixture. Stir until everything is evenly coated.
5. 5. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
6. 6. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Notes
For a vegan version, substitute Greek yogurt with vegan yogurt, vegan mayo, or blended soaked cashews.
Fresh herbs are essential for the best flavor; dried herbs can be used in a pinch at 1/3 the amount.
Store in an airtight container in the refrigerator for 3-4 days.
Do not freeze, as texture will suffer.
Great for sandwiches, wraps, on greens, or with crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg