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.