Name: Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds
Yield: 4
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

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.

Carrot

Chickpea

Dill

Easy

Make Ahead

Quick

Salad