Chickpea Salad with Carrots and Dill

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

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Compliance

Based on the Vegan way of eating preset. View more Vegan 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