Chickpea Salad with Carrots and Dill (Vegan 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
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
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
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
2/3 cup chopped celery (about 2 long stalks)
0.67 cup (67g) Celery, Raw
1/2 cup thinly sliced green onions (about 4)
0.5 cup (50g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw
1/2 cup chopped fresh dill leaves (I used one 0.75 ounce package)
0.75 ounce (21g) Dill Weed, Fresh
1/2 cup pepitas (hulled pumpkin seeds)
0.5 cup (65g) Seeds, Pumpkin And Squash Seed Kernels, Dried
1/3 cup extra-virgin olive oil
0.33 cup (72g) Oil, Olive, Salad Or Cooking
2 to 3 tablespoons sherry vinegar
3 tbsp (45ml) Sherry Vinegar
1 medium-to-large clove garlic, pressed or minced
1 clove (3g) Garlic, Raw
1/4 teaspoon salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp Freshly ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black