Chickpea Salad with Carrots and Dill

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Ingredients

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)
⅔ cup chopped celery (about 2 long stalks)
½ cup thinly sliced green onions (about 4)
½ cup chopped fresh dill leaves (I used one 0.75 ounce package)
½ cup pepitas (hulled pumpkin seeds)
⅓ cup extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1 medium-to-large clove garlic, pressed or minced
¼ teaspoon salt
Freshly ground black pepper

As published by Cookie and Kate.

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