CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a0b5b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
       
   MMMMM   
      
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