Step 1

Combine the yogurt, lemon juice, wholegrain mustard, salt, pepper, dill, and parsley in a small mixing bowl. Whisk until smooth. Set aside.

Step 2

Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/Add the celery and scallions and toss to combine.

Step 3

Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs. TIP: This can be made up to 2 days in advance and kept in the fridge. If making in advance, remove from the fridge about 30 minutes before serving. Give it a good stir before topping with fresh herbs.