How To Make Chickpea Salad with Carrots and Dill
Enjoy a healthy bowl of this protein-rich chickpea salad, made with crispy celery, pepitas, and carrots, all tossed for a colorful and filling meal!
Serves:
Ingredients
- 30ozchickpeas,(2 cans), or 3 cups cooked chickpeas, rinsed and drained
- 2cupscarrots,(about 5-6 medium carrots), peeled and grated
- â…”cupcelery,(about 2 long stalks), chopped
- ½cupgreen onions,(about 4), thinly sliced
- ½cupfresh dill leaves,chopped
- ½cuppepitas,(hulled pumpkin seeds)
- â…“cupextra-virgin olive oil
- 2tbspsherry vinegar
- 1garlic clove,medium-to-large, pressed or minced
- ¼tspsalt
- 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 for about 5 minutes, until they are starting to turn golden and make little popping noise . Set aside to cool for a few minutes.
-
In a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about 10 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 and/or salt.
-
Serve, and enjoy!
Recipe Notes
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
Nutrition
- Calories:Â 1084.73kcal
- Fat:Â 38.33g
- Saturated Fat:Â 5.08g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 18.42g
- Polyunsaturated Fat:Â 10.74g
- Carbohydrates:Â 144.27g
- Fiber:Â 29.50g
- Sugar:Â 26.37g
- Protein:Â 49.03g
- Sodium:Â 258.11mg
- Calcium:Â 173.71mg
- Potassium:Â 1941.67mg
- Iron:Â 11.05mg
- Vitamin A: 530.26µg
- Vitamin C:Â 16.42mg
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