Description

Carrot Chickpea Salad

description of image
Level: Easy Prep: minutes Yield: 4 servings
Total: minutes   Serving Size: 1 cup

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 2 cups grated carrots
  • 2/3 cup chopped celery (about 2 long stalks)
  • 1/2 cup thinly sliced green onions (about 4)
  • 1/2 cup chopped fresh dill leaves
  • 1/2 cup pumpkin seeds
  • 1/3 cup extra-virgin olive oil
  • 2-3 tablespoon sherry vinegar
  • 1 medium-to-large garlic clove, pressed or minced
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

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.
 
 
 
Lindsay, Ann R. 2019, Carrot Chickpea Salad, 2019

Extension Associated Contacts

Anne R. Lindsay
Anne R. Lindsay
 

Also of Interest:

 
kids dancing at outdoor concert
Healthy Kids Resource Center: Music & Dance Section | Healthy Kids Physical Toolkit
Music and dance is fun, it doesn’t exclude children who are less skilled, it can be done at school or home, with friends or family and it promotes brain development and social interaction.
 Lindsay, A. 2020, Extension | University of Nevada, Reno
 

Associated Programs

Piggy savings bank balancing on a cart full of groceries.

Expanded Food and Nutrition Education Program

Our Expanded Food and Nutrition Education Program (EFNEP) participants learn about the impact food has on our lives. They learn how to read the nutrition fact labels on food items, save money on groceries, plan meals, handle food safely, make healthy food choices and be more active.