Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds Recipe

Easy Make-Ahead Carrot and Chickpea Salad With Dill and Pumpkin Seeds Recipe
13 Ingredients
  • 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
  • 1 bay leaf
  • 1 carrot, cut into 3-inch segments
  • 1 onion, split in half
  • 1 stalk celery, cut into 3-inch segments
  • Kosher Salt
  • 1/2 cup pepitas
  • 1 large carrot, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
  • 1 medium clove garlic, finely minced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 cup chopped fresh dill leaves
  • Freshly ground black pepper
Nutrition
236
12% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

32% 21

Saturated

16% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

3% 9

Carbs (net)

- 7

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

16% 390

Calcium

4% 39

Magnesium

22% 92

Potassium

7% 313

Iron

9% 2

Zinc

12% 1

Phosphorus

28% 199

Vitamin A

32% 285

Vitamin C

7% 6

Thiamin (B1)

4% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

9% 0

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

14% 17
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