First recipe of 2017: My new favorite chickpea salad. It’s crisp and fresh, with lots of zip. I’ve been eating it straight from the bowl, and even used it as a protein-rich topping for some cheesy nachos the other night. That’s what I like to call a balanced meal.
I’m so glad I finally moved to a better kitchen. Now that I have an open, light-filled cooking space, I’ve found myself spontaneously creating recipes at dinnertime again. Stay tuned for more salads and soups soon. I’m so close to having an organized office space and a more regular posting schedule again.
I can’t take full credit for this one, though. I was immediately smitten with the original concept on Serious Eats. Loads of fresh dill? Say no more. I tinkered with their recipe quite a bit, like I do, to make it a delicious lunch or side made with canned chickpeas. Mine has chopped celery, green onions, and extra carrots.
I grated the carrots in my food processor, which reminded me—I recently learned that the sharp metal blade on my beloved food processor (and the machine that I have recommended for years) is at risk for breaking into pieces. Kinda dangerous. If you have a Cuisinart food processor, you can get a replacement blade here.
Chickpea Salad with Carrots and Dill
- Author:
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make! Recipe yields 4 side servings.
Ingredients
- 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas
- 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
- ⅔ cup chopped celery (about 2 long stalks)
- ½ cup thinly sliced green onions (about 4)
- ½ cup chopped fresh dill leaves (I used one 0.75 ounce package)
- ½ cup pepitas (hulled pumpkin seeds)
- 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
Instructions
- In 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.
Notes
Recipe adapted from Serious Eats.
Change it up: Instead of dill, I think you could use chopped cilantro and/or parsley, whichever you prefer. For more of a punch, try adding thinly sliced Kalamata olives and/or crumbled feta cheese. You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, etc.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kayla
This salad is delicious! It’s refreshing and filling and so so good!
★★★★★
Cindy
I tasted this before taking it to a picnic today. It was so delicious that I put 2 cups of it in a bowl for me to enjoy tomorrow I’m glad I did as others enjoyed it just as much as I did and it was all eaten. Fantastic flavors! The dill was perfect….oh my!!!
★★★★★
Kate
I love that! This is a great option for a picnic. Thank you for sharing, Cindy!
Mona
You are my favorite go to for all eecipes! Thank you
★★★★★
Kate
You’re welcome, Mona! Thank you for your review.
Jen Schaffer
I love this with feta for taking to work for lunches!
★★★★★
Kate
Great option for lunches!
Katie
Wow. This is sooooo delicious! It hasn’t even marinated yet and I’m already obsessed. I can’t tell you how many times I’ve had carrots and celery go bad because I wasn’t sure how to use them up. Now I know! This will be a staple in my house for sure.
★★★★★
Kate
I’m happy you loved it, Katie!
Crystal
I have to admit. I wasn’t sure about this recipe the first time I looked at the ingredients. But it was hot, and I wanted salad, and I was completely bored with all the same old things I usually make. Plus, I have never had a bad recipe from you, so I took a leap of faith. And I’m so glad I did! The combination of textures in this salad is seriously out of this world. I didn’t have sherry vinegar or green onions on-hand, so I subbed with diced red onions and red wine vinegar with half a teaspoon of sugar for the dressing. The flavors are incredible! I think I’ve found my new favorite salad. Thanks for another fantastic recipe!
★★★★★
Kate
I’m glad you made it, Crystal! Thank you for your review.
Nancy
This salad is FANTASTIC! Perfectly balanced dressing. We’ve made it twice in the last two weeks – a perfect cold summertime salad!
★★★★★
Kate
I’m glad you enjoyed it, Nancy! Thank you for your review.
Leah
Hi Kate! What do you recommend replacing sherry vinegar with if I don’t have it on hand?
Kate
Hi Leah, you could try red or white wine vinegar. Or lemon juice.
Allison Broad
I would recommend making the recipe more easily to read. By splitting up the dressing and ingredients from the salad part.
As I like to make my dressing first and i dont have go back to the top all the time.
So reformatting would the website for this would be recommended for easier and sharing.
★
Kate
I appreciate your feedback, Allison. I’m sorry you didn’t love it.