Chickpea Salad with Carrots and Dill
cookieandkate.com
cookieandkate.com
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Ингредиенты

  • 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 (I used one 0.75 ounce package)
  • ½ 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
  • ¼ teaspoon salt
  • Freshly ground black pepper

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