Easy Carrot and Chickpea Salad With Dill and Pumpkin Seeds Recipe

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Easy Carrot and Chickpea Salad With Dill and Pumpkin Seeds Recipe
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This easy, make-ahead chickpea salad combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill. It's the ideal food for a packed lunch, whether it's at school, the office, or on the road.

Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and the segmented celery stalk. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink while you prepare the rest of the salad.

Place pepitas on a large plate and microwave on high power for 2 minutes. Stir and microwave for a further 2 minutes. Continue stirring and microwaving at 30-second intervals until lightly toasted and fragrant. Alternatively, toast in a dry skillet over medium heat, stirring constantly, until lightly toasted and fragrant.

Combine chickpeas, carrots, toasted pumpkin seeds, garlic, olive oil, vinegar, and dill in a large bowl and toss to coat. Season to taste with salt and pepper. Serve immediately, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to 3 days.For best flavor and texture, use dried chickpeas. For faster results, use two cans of drained and rinsed chickpeas and start recipe from step two.

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