Chickpea Salad with Carrots and Dill

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