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.