Ingredients
30ozchickpeas,(2 cans), or 3 cups cooked chickpeas, rinsed and drained
2cupscarrots,(about 5-6 medium carrots), peeled and grated
⅔cupcelery,(about 2 long stalks), chopped
½cupgreen onions,(about 4), thinly sliced
½cupfresh dill leaves,chopped
½cuppepitas,(hulled pumpkin seeds)
⅓cupextra-virgin olive oil
2tbspsherry vinegar
1garlic clove,medium-to-large, pressed or minced
¼tspsalt
freshly ground black pepper
Preparation
In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
Toast the pepitas in a small skillet over medium heat, stirring frequently for about 5 minutes, until they are starting to turn golden and make little popping noise . Set aside to cool for a few minutes.
In a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about 10 twists of pepper.
Whisk until blended and pour all of the dressing over the chickpea mixture. Add the toasted pepitas to the bowl and stir to combine. Taste, and add additional vinegar and/or salt.
Serve, and enjoy!
