Chickpea Salad with Carrots and Dill

Serves: 4 Save

Ingredients (11)

  • 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas
  • 2 cups grated carrots (about 3/4 pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
  • 2/3 cup chopped celery (about 2 long stalks)
  • 1/2 cup thinly sliced green onions (about 4)
  • 1/2 cup chopped fresh dill leaves (I used one 0.75 ounce package)
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1/3 cup extra-virgin olive oil
  • 2 to 3 tablespoons sherry vinegar
  • 1 medium-to-large clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Freshly ground black pepper

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Learn how to make this recipe at Cookie and Kate