Chickpea Salad with Carrots and Dill
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Cookie and Kate · by Cookie and Kate★ 4.9

Chickpea Salad with Carrots and Dill

NUTRITION · PER SERVING20M COOK
CAL 28%·PRO 41%
CARBS 62G44% OF CAL
17G FIBER0G ADDED0G INTRINSIC31G OTHER14G TOTAL SUGAR
FAT 29G46% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-rich salad of chickpeas, grated carrots, celery, and fresh dill with a tangy vinaigrette. Cold, crunchy, and meal-prepping friendly.

sidesaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • ⅔ 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)
  • ⅓ 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
PREP
15M
SODIUM
673MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.