Easy Make Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds Recipe
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
Instructions
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