Chickpea & Walnut Salad

Perk Up Your Picnic

Grab your gingham napkins, ditch the dining room and fetch your friends—we have a healthy lineup of make-ahead picnic recipes that are not only hassle-free but pretty enough for pictures too! These pressed sandwiches, pesto potatoes and creamy chickpea salad recipes are simple and fast and certain to delight a small crowd of hungry outdoor diners. Plus, everything tastes better when served with sides of sunshine and fresh air. So, make a plan to get outside with this make-ahead, moveable feast that you can take anywhere, anytime.

Chickpea & Walnut Salad

Chickpeas dress up well when tossed with a little feta cheese, sweet grape tomatoes, fragrant herbs and crisp-toasted walnuts. This salad is creamy, crunchy, hearty and bright, much like chicken salad but healthier and more affordable. Plus, it comes together in a snap. The yogurt and tahini-based dressing makes a creamy, nutty base that’s lighter than a classic mayo-based spread. Bonus: Chickpeas lend a fiber and protein-packed punch to the whole dish.

INGREDIENTS:
2 garlic cloves, grated or minced
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon tahini
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (15.5 oz) cans chickpeas,rinsed and drained
1/4 cup 2% reduced-fat Greek yogurt
1/4 cup Italian parsley, chopped
1/4 cup fresh dill
1/2 cup grape tomatoes, halved
1/2 cup feta cheese
1/3 cup chopped toasted walnuts

Combine garlic, lemon juice, lemon zest, tahini, oil, salt and pepper in a large bowl, stirring well with a fork or whisk. Add one can of chickpeas; mash with the back of a spoon. Add remaining can of whole chickpeas, yogurt, dill and parsley, tossing well to coat. Refrigerate until ready to serve.
Before serving, sprinkle with tomatoes, cheese and walnuts; toss gently.

Sidney Says: This salad is also versatile. Need a dip? Serve with a side of pita chips. Prefer a hearty toast? Smear over crusty whole grain bread. Looking for a colorful crunch? Tuck it into butter lettuce leaves or pile over a bed of baby spring mix.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.