CRUNCHY SPRING CHICKPEA SALAD
PREP TIME: 25 MINUTES, PLUS 2 HOUR COOLING TIME
MAKES: 5 CUPS
1/3 cup Greek yogurt
1/4 cup mayonnaise
2 T stone-ground mustard
1 T honey
1/2 t salt
1 15-oz can garbanzo beans (chickpeas), drained (about 1 1/2 cups)
4 celery stalks, finely diced (about 1 1/2 cups)
1 cup fresh or thawed frozen peas
1/2 fennel bulb, trimmed and finely diced (about 1/2 cup)
1/2 medium red onion, peeled and finely diced (about 2/3 cup)
1/4 cup fresh dill, minced
1 1/2 ozs crumbled feta cheese (about 1/3 cup)
1. Prepare dressing: In a medium bowl, whisk yogurt, mayonnaise, mustard, honey, and salt together.
2. Add salad ingredients and mix well. Cover and refrigerate for at least 2 hours.
Prepare dressing: Add 1/3 cup Greek yogurt to a medium bowl.
Add 1/4 cup mayonnaise.
Add 2 T stone-ground mustard.
Add 1 T honey.
Add 1/2 t salt.
Whisk to combine.
Prepare salad: Add 1 drained 15-oz can (about 1 1/2 cups) garbanzo beans (chickpeas).
Add 4 finely diced celery stalks (about 1 1/2 cups).
Add 1 cup fresh or thawed frozen peas.
Add 1/2 trimmed and finely diced fennel bulb (about 1/2 cup).
Add 1/2 finely diced medium red onion (about 2/3 cup).
Add 1 1/2 ozs crumbled feta (about 1/3 cup).
Add 1/4 cup fresh dill (minced).
Mix well. Cover and refrigerate for at least 2 hours.