Subj : Tailgating Grub - 26
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 07:46 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chickpea Salad w/Fresh Herbs & Scallions
Categories: Beans, Dairy
     Yield: 5 Servings

   1/2 c  Plain full-fat Greek yogurt
     3 tb Mayonnaise
     2 tb Lemon juice (from 1 lemon)
 1 1/2 ts Dijon mustard
     1 ts Kosher salt
   1/2 ts Black pepper
     2 tb Minced fresh dill; more for
          - serving
     2 tb Minced fresh parsley; more
          - for serving
    45 oz (3 cans) chickpeas; rinsed
     1 c  Fine diced celery
   1/2 c  Thin sliced scallions; white
          - & green

 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 sit
 at room temperature for 30 minutes before serving.)

 by Lidey Heuck

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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