Who needs potatoes when you have garbanzo beans?? Try making garbanzo bean salad for your next picnic, to pack in your kiddos’ lunches, to throw on top of some greens for a hearty salad – OR just eat it right out of the bowl like I do pretty much every time I make it.
Tangy Garbanzo Bean Salad with Herbs
Ingredients
- ΒΌ cup labne or full-fat Greek yogurt
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- 2 tbsp capers, plus 1 tsp caper juice
- 2 tbsp fresh dill, finely chopped
- 1 tbsp dried mint
- 1 tbsp Aleppo pepper
- Kosher salt and black pepper, to taste
- 1 29 oz can garbanzo beans, rinsed
- 1 heaping cup celery, finely diced
- 2 tbsp green onions or chives, finely chopped
- 4 heaping tbsp fresh parsley, finely chopped
Instructions
- In a large bowl, combine the labne, mustard and lemon juice, whisking until smooth. Then add capers, dill, dried mint, and Aleppo pepper.
- Add salt and pepper, and whisk until all ingredients are incorporated.
- Add garbanzo beans, celery, green onions, and parsley, and toss well.
- Optional: Lightly mash about a third of the garbanzo bean salad with a fork to give it more of a potato salad-like consistency.
