If you’re looking for a healthy and easy to make vegetarian meal that will still fill you up and leave you feeling satisfied, look no further. This lemon dill chickpea salad recipe is just what you need.
2cans (16 oz. each) reduced-sodium garbanzo beans, drained and rinsed (divided)
1cupplain nonfat Greek yogurt
2tablespoonfreshly squeezed lemon juice
1tablespoonextra virgin olive oil
1cupfinely chopped celery
1cupfinely chopped cucumber
1/4cupminced fresh dill
6Old El Paso Whole Wheat Taco Boats
Optional: lemon zest and extra dill for garnish
Optional: torn leaf lettuce
In a large bowl, use a potato masher or a fork and mash half of beans with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined.
Stir in remaining beans, celery, cucumber, and dill and mix until combined. Load into Old El Paso Whole Wheat Taco Boats and enjoy immediately, or store salad covered in fridge. Do not fill taco boats until ready to serve.
If desired, garnish with lemon zest and extra dill or with some torn leaf lettuce for extra crunch and freshness.
For consistency, chop your vegetables to be about the same size as the chickpeas.If you like onions, add 1/4 to 1/2 cup finely diced red onion.This separates slightly as it sits in the fridge. Stir to combine prior to serving.If you want less of the bean mixture in the whole wheat boats but still want them filled up, fill the extra space with some crunchy green leaf lettuce.