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The New York Times
nytimes.com
did:plc:eclio37ymobqex2ncko63h4r
Chickpeas are creamy in a way that potatoes are, but they’re lighter. They hold dressing, and they don’t turn to mush if they sit out. The end result is still creamy, dressed in Greek yogurt, mayo and mustard, and still built for a table in the sun.
https://nyti.ms/4ugaKfy
2026-05-20T17:21:05.967Z