Saturday, September 2, 2017

Chickpea Salad with Carrots and Dill


2 cans chickpeas (15 ounces each), rinsed and drained
2 cups grated carrots 
⅔ cup chopped celery 
½ cup thinly sliced green onion 
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
1/4 tsp. dry dill ( didn't have fresh)


In a medium serving bowl, combine the chickpeas, carrots, celery, green onions. Set aside.

Prepare the vinaigrette- combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and pepper in small bowl. Whisk until blended and pour all of the dressing over the chickpea mixture.

Sprinkle with dry dill



  1. This sounds really good. Chick beans are a big favorite of mine. Yummy.

  2. This looks so bright and colourful and I love chickpeas. Thanks for sharing at #overthemoon link party and have a lovely day.