Chickpea Salad with Carrots and Dill by Cookie and Kate

My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it's easy to make! Recipe yields 4 side servings.

Original recipe

View on Cookie and Kate


Prep: 15mins Cook: 5mins Total: 20mins


448 calories
Carbohydrate content
37.8 g
Cholesterol content
0 mg
Fat content
28.8 g
Fiber content
11.1 g
Protein content
14.7 g
Saturated fat content
4.2 g
Serving size
Sodium content
470 mg
Sugar content
8.5 g
Trans fat content
0 g



  1. In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
  2. Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
  3. To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten twists of pepper. Whisk until blended and pour all of the dressing over the chickpea mixture. Add the toasted pepitas to the bowl and stir to combine.
  4. Taste, and add additional vinegar (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.