Lidey Heuck (New York Times) – Serves 8

Summer salads hold a special place in my heart, especially the classic potato and mac salads. These two dishes, passed down through generations, have been a constant presence at our family gatherings: Easter dinners, celebrations of life, and birthdays. If it was potato salad, you knew it was Ann’s creation. And if it was mac salad, it was Monica’s. These  two beloved family members who always brought joy and support into our lives. 

Ann is Annie’s Aunt. She’s married Annie’s Uncle Mario, to the top editor for the Del Rosa Times. Ann always reached out with the hard information about Annie’s father in the most compassionate manner. Monica is Annie’s Paternal Aunt. When Annie went to college at UCSB, Monica was there to offer words of support and a strong drink the night I dropped her off at the dorms. Both these ladies give so much, and that inspired me to create a unique salad to contribute to the family meal.

I was excited to discover the chickpea salad with fresh herbs and scallions. I knew it would fit right in with Ann Macaroni and Monica’s Potato Salads. The flavor of the chickpea salad is similar to the good old potato salad and has a great fresh taste.  The best part is that when I make it, I won’t need to peel chickpeas, and they are pretty darn good for you.     

The Mediterranean flavor profile of the salad is light and it is an easy-to-make side dish. It brings a distinctive flavor to your table, offering a delicious and unique taste. The bonus is that it is incredibly nutritious and perfect with grilled meats like Lemon Chicken. It travels well and is a good dish to take to any potluck. 

Ingredients

• ½ C Plain full-fat Greek yogurt
• 3 T Mayonnaise
• 2 T Lemon juice (from 1 lemon)
• 1 ½ t Dijon mustard
• 1 t Kosher salt
• ½ t Black pepper
• 2 T Minced fresh dill, plus more for serving
• 2 T Minced fresh parsley, plus more for serving
• 3 cans Chickpeas, rinsed (15-ounce)
• 1 C Finely diced celery (about three stalks)
• ¼ C Thinly sliced scallions, white and green parts (2 to 3 scallions)

Directions

• 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. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let it sit at room temperature for 30 minutes before serving.)