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carros on a kitchen towel chickpeas in a bowl olive oil in a blue and white bottle

Chickpea Salad

Lydia Menzies
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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
 

  • Grate carrots using a food processor or hand-held grater.
    In a large bowl, combine carrots, chick peas, celery, and parsley.
    In a small bowl, make the salad dressing by whisking the olive oil, vinegar, garlic and salt.
    Pour dressing over carrot mixture and stir to coat evenly.
    Top with pepitas.
    Add salt to taste if needed.
    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!