Try this Chickpea Salad with Carrots and Dill recipe, or contribute your own.
Suggest a better descriptionIn 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, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 807 | ||
Calories from Fat: 601 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.8g | 89 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 212.3mg | 7 % | |
Potassium 1542mg | 41 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 30.1g | ||
Protein 20.2g | 29 % | |
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. |
Calories per serving: 807
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