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
Time
Prep: 15mins Cook: 5mins Total: 20mins
Nutrition
- Calories
- 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
Ingredients
- 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
Instructions
- In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
- 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.
- 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.
- 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.