Try this Chickpea Dill Salad recipe, or contribute your own.
Suggest a better description2 cans chickpeas (15 ounces each); rinsed and drained, or 3 cups cooked chickpeas
2 cups grated carrots (about 3/4 pound or 5-6 medium); peeled and grated on the large holes of a box grater or in a food processor
2/3 cup chopped celery (about 2 long stalks)
1/2 cup thinly sliced green onions (about 4)
1/2 cup chopped fresh dill leaves
1/2 cup pepitas (hulled pumpkin seeds)
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 clove garlic; pressed or minced
1/4 teaspoon salt
Freshly ground black pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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