Chickpea Salad with Carrots and Dill
Ingredients
The salad
-
2
cans
chickpeas (15 ounces each), rinsed and drained
-
2
cups
grated carrots
-
⅔
cup
chopped celery
-
½
cup
thinly sliced green onions
-
½
cup
chopped fresh dill leaves
-
½
cup
pepitas (hulled pumpkin seeds)
The dressing
-
⅓
cup
extra-virgin olive oil
-
2 to 3
tablespoons
sherry vinegar
-
1
clove
garlic, pressed or minced
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Combine chickpeas, carrots, celery, green onions, and dill in a bowl.
- Toast pepitas in a skillet over medium heat until golden and popping, then set aside to cool.
- Mix olive oil, vinegar, garlic, salt, and pepper in a bowl to make the vinaigrette.
- Pour the dressing over the chickpea mixture and add the toasted pepitas, then stir to combine.
- Taste and adjust seasoning with more vinegar or salt if needed.
- Let the salad marinate for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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