Chickpea Salad with carrot & dill
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 509.2
- Total Fat: 27.7 g
- Cholesterol: 0.0 mg
- Sodium: 717.3 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 11.2 g
- Protein: 15.2 g
View full nutritional breakdown of Chickpea Salad with carrot & dill calories by ingredient
Introduction
Tangy & Delicious! Tangy & Delicious!Number of Servings: 4
Ingredients
-
3 cup Chickpeas (garbanzo beans)
2 cup, grated Carrots, raw
.66 cup, diced Celery, raw
3 serving Green Onion (fresh-1 stalk)
5 sprigs Dill weed, fresh
0.5 cup Pepitas (Pumkin Seed Kernals)
.33 cup Grapeseed Oil
3 tbsp Holland House Sherry Cooking Wine (by *CANDICE*)
1 clove Garlic
Directions
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, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten 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 (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, I usually another pinch). For best flavor, let the salad marinate for 30 minutes, or even overnight, in the refrigerator.
Serving Size: 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRIKKI1.
Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten 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 (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, I usually another pinch). For best flavor, let the salad marinate for 30 minutes, or even overnight, in the refrigerator.
Serving Size: 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KRIKKI1.