Chickpea Salad with Carrots and Dill Recipe
A fresh and vibrant Chickpea Salad featuring grated carrots, celery, green onions, and dill, tossed with toasted pepitas and a tangy sherry vinegar vinaigrette. This quick, nutritious salad is perfect as a light lunch or a side dish, offering a delightful combination of textures and flavors with a subtle garlic kick.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas
- 2 cups grated carrots (about ¾ 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)
- ½ cup thinly sliced green onions (about 4)
- ½ cup chopped fresh dill leaves (approximately one 0.75 ounce package)
- ½ cup pepitas (hulled pumpkin seeds)
Vinaigrette
- ⅓ cup extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1 medium-to-large clove garlic, pressed or minced
- ¼ teaspoon salt
- Freshly ground black pepper, about ten twists
Instructions
- Combine Salad Ingredients: In a medium serving bowl, mix together the rinsed and drained chickpeas, grated carrots, chopped celery, thinly sliced green onions, and chopped fresh dill leaves. Set this mixture aside while you prepare the other components.
- Toast the Pepitas: Heat a small skillet over medium heat and add the pepitas. Stir frequently for about 5 minutes until the pepitas begin to turn golden and emit little popping noises. Remove from heat and allow them to cool for a few minutes to maintain their crunch.
- Prepare the Vinaigrette: In a liquid measuring cup or a small bowl, whisk together the extra-virgin olive oil, 2 tablespoons of sherry vinegar, minced garlic, salt, and about ten twists of freshly ground black pepper until fully blended.
- Toss the Salad: Pour the vinaigrette over the chickpea and vegetable mixture. Add the toasted pepitas into the bowl and stir everything together until well combined.
- Adjust Seasoning and Marinate: Taste the salad and if desired, add an additional tablespoon of vinegar for more acidity or a pinch more salt for enhanced flavor. For the best taste, let the salad marinate in the refrigerator for at least 30 minutes or preferably overnight to allow the flavors to meld.
Notes
- For best results, allow the salad to marinate to deepen the flavors.
- Grating carrots with a food processor makes preparation quicker and ensures uniform texture.
- To toast pepitas evenly, stir frequently and watch closely to avoid burning.
- This salad can be served chilled or at room temperature.
- Adjust vinegar quantity based on personal taste preferences for acidity.
- Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.
