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