Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds
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This Easy Make-Ahead Carrot and Chickpea Salad with Dill and Pumpkin Seeds is a refreshing and healthy dish. The chickpeas are soaked overnight and mixed with grated carrots, fresh dill, and pepitas. With a tangy sherry vinaigrette, it's perfect for a make-ahead lunch or side dish.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories586kcal
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Fat29g
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Saturated Fat4g
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Carbohydrates64g
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Fiber14g
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Sugar11g
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Protein21g
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Cholesterol0mg
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Sodium423mg
Percent Daily Values are based on a 2,000 calorie diet.