Directions

1. In a medium bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
2. Toast the pumpkin seeds in a small skillet over medium heat, stirring frequently, about 5 minutes. Set aside to cool.
3. To prepare the vinaigrette, in a small bowl, combine olive oil, vinegar, garlic, salt, and pepper.  Whisk until blended and pour all of the dressing over the chickpea mixture.
4. Add the toasted pumpkin seeds. Taste, and add additional vinegar and/or salt for more flavor.