Chickpea Salad—a fresh (and healthier) take on a summer favorite

Fiber-rich chickpeas stand in for potatoes in this crunchy, healthy, summery salad. Recipe below.

THIS VERY SIMPLE DISH IS A RIFF on a recent New York Times recipe, that in turn, is a riff on a summer classic, potato salad. It is ridiculously easy to assemble—a few minutes of measuring, chopping and a bit of stirring. You never even need to turn on the stove.

Another great thing about it is that it hits exactly the same satisfying spot as potato salad, but with way more fiber and without the daunting glycemic load. The cabbage gives it a lovely crunch and it’s packed with health. And thanks to Greek yogurt, you even use less mayonnaise.

Like potato salad, it makes a great side dish; it also is a terrific main. We are looking forward to enjoying it on those hot summer days when you need something fresh and crisp and cold, but you also do not want to make life worse by turning on the stove. It also allows for riffing with other players—once you’ve tried it as written, consider other elements, like a chopped Granny Smith apple or some toasted, chopped pecans.

Also, this is delicious served right away, but letting it sit in the fridge, for a few hours or overnight, allows the flavors to meld together a bit. Like so many things we make here, it’s even better the next day.

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Chickpea Salad

Fiber-rich chickpeas stand in for potatoes in this crunchy, healthy, summery salad.

Servings 2 to 3

Ingredients

• 1 15-1/2-ounce can chickpeas
• 1 cup red cabbage (or green), chopped into 1/4-inch pieces
• 1/4 cup mayonnaise
• 1/4 cup whole-fat plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar (see Kitchen Notes)
• 1/4 teaspoon salt
• a big grinding of black pepper
• 1 or 2 teaspoons paprika, plus a bit more for garnish (sweet paprika, not smoked)
• 1/4 cup chopped scallions or chives

Instructions

• Drain the chickpeas and put them in a medium bowl. Stir in the cabbage.
• In a small bowl, mix together the mayo, yogurt, olive oil, balsamic vinegar, salt, black pepper, and most of the paprika.
• Pour the dressing over the chickpeas and cabbage, and stir everything together. Garnish with a bit more paprika, if you like. Taste to ensure you are OK with the balance of salt, pepper and acid, and that's it. You're done.

Kitchen Notes

A touch of tartness. Balsamic vinegar adds a needed bit of brightness to this dish. You can also use lemon juice or sherry vinegar.