Easy Make-Ahead Carrot And Chickpea Salad With Dill And Pumpkin Seeds Recipe Recipe

Name: Easy Make-Ahead Carrot And Chickpea Salad With Dill And Pumpkin Seeds Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature; 1 bay leaf; 1 carrot, cut into 3-inch segments; 1 onion, split in half; 1 stalk celery, cut into 3-inch segments; Kosher Salt; 1/2 cup pepitas; 1 large carrot, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment; 1 medium clove garlic, finely minced; 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons sherry vinegar; 1/2 cup chopped fresh dill leaves; Freshly ground black pepper

Servings: persons

1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1 carrot, cut into 3-inch segments
1 onion, split in half
1 stalk celery, cut into 3-inch segments
Kosher Salt
1/2 cup pepitas
1 large carrot, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
1 medium clove garlic, finely minced
1/4 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1/2 cup chopped fresh dill leaves
Freshly ground black pepper

1
Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink while you prepare the rest of the salad.
2
Place pepitas on a large plate and microwave on high power for 2 minutes. Stir and microwave for a further 2 minutes. Continue stirring and microwaving at 30 second intervals until lightly toasted and fragrant. Alternatively, toast in a dry skillet over medium heat, stirring constantly, until lightly toasted and fragrant.
3
Combine chickpeas, carrots, toasted pumpkin seeds, garlic, olive oil, vinegar, and dill in a large bowl and toss to coat. Season to taste with salt and pepper. Serve immediately, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to 3 days.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature, 1 bay leaf, 1 carrot, cut into 3-inch segments, 1 onion, split in half, and more.

Yes, Easy Make-Ahead Carrot And Chickpea Salad With Dill And Pumpkin Seeds Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easy Make-Ahead Carrot And Chickpea Salad With Dill And Pumpkin Seeds Recipe

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