Chickpea Salad with Carrots and Dill

Chickpea Salad with Carrots and Dill (Gluten-Free Nightshade-Free Recipe Analysis)

My favorite chickpea salad made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it's easy to make! Recipe yields 4 side servings.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free Nightshade-Free way of eating preset. View more Gluten-Free Nightshade-Free recipes.

1091g

Ingredients

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2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas

15 ounces (425g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw

425g
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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)

0.75 pound (340g) Carrots, Raw

340g
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2/3 cup chopped celery (about 2 long stalks)

0.67 cup (67g) Celery, Raw

67g
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1/2 cup thinly sliced green onions (about 4)

0.5 cup (50g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw

50g
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1/2 cup chopped fresh dill leaves (I used one 0.75 ounce package)

0.75 ounce (21g) Dill Weed, Fresh

21g
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1/2 cup pepitas (hulled pumpkin seeds)

0.5 cup (65g) Seeds, Pumpkin And Squash Seed Kernels, Dried

65g
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1/3 cup extra-virgin olive oil

0.33 cup (72g) Oil, Olive, Salad Or Cooking

72g
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2 to 3 tablespoons sherry vinegar

3 tbsp (45ml) Sherry Vinegar

45g
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1 medium-to-large clove garlic, pressed or minced

1 clove (3g) Garlic, Raw

3g
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1/4 teaspoon salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp Freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g