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Chickpea Salad with Carrots and Dill
COOKIE AND KATE11Ingredients
20Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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)
- 2/3 cup chopped celery (about 2 long stalks)
- 1/2 cup thinly sliced green onions (about 4)
- 1/2 cup leaves (chopped fresh dill, I used one 0.75 ounce package)
- 1/2 cup pepitas (hulled pumpkin seeds)
- 1/3 cup extra virgin olive oil
- 3 Tbsp. sherry vinegar
- 1 garlic (medium-to-large clove, pressed or minced)
- 1/4 tsp. salt
- freshly ground black pepper
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium860mg36% |
| Potassium780mg22% |
| Protein17g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber12g48% |
| Sugars4g |
| Vitamin A200% |
| Vitamin C25% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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