Chickpea Salad with Carrots and Dill

Name: Chickpea Salad with Carrots and Dill
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas; 2 cups grated carrots (about ¾ 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); ⅔ cup chopped celery (about 2 long stalks); ½ cup thinly sliced green onions (about 4); ½ cup chopped fresh dill leaves (I used one 0.75 ounce package); ½ cup pepitas (hulled pumpkin seeds); ⅓ cup extra-virgin olive oil; 2 to 3 tablespoons sherry vinegar; 1 medium-to-large clove garlic, pressed or minced; ¼ teaspoon salt; Freshly ground black pepper

Instructions

Prep:15minCook:5min

My favorite chickpea salad recipe, 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.

Updated at: Mon, 09 Nov 2026 00:10:03 GMT