Ingredients
- 2 15 oz. cans chick peas (garbanzo beans) rinsed and drained
- 6 carrots
- 2-3 celery stalks
- 1/2 cup fresh parsley (or you can use dill)
- 1/2 cup pepitas
- 1/3 cup olive oil
- 1 clove minced garlic
- 2 Tbsp sherry wine vinegar
- 1/4 tsp salt
Instructions
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Grate carrots using a food processor or hand-held grater.
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In a large bowl, combine carrots, chick peas, celery, and parsley.
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In a small bowl, make the salad dressing by whisking the olive oil, vinegar, garlic and salt.
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Pour dressing over carrot mixture and stir to coat evenly.
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Top with pepitas.
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Add salt to taste if needed.
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Refrigerate until ready to serve. Can be made ahead as flavors will combine well when the salad marinates a bit.
Notes
Carrots add a perfect pop of orange color to fall dishes!