First recipe of 2017: My new favorite chickpea salad. It’s crisp and fresh, with lots of zip. I’ve been eating it straight from the bowl, and even used it as a protein-rich topping for some cheesy nachos the other night. That’s what I like to call a balanced meal.
I’m so glad I finally moved to a better kitchen. Now that I have an open, light-filled cooking space, I’ve found myself spontaneously creating recipes at dinnertime again. Stay tuned for more salads and soups soon. I’m so close to having an organized office space and a more regular posting schedule again.
I can’t take full credit for this one, though. I was immediately smitten with the original concept on Serious Eats. Loads of fresh dill? Say no more. I tinkered with their recipe quite a bit, like I do, to make it a delicious lunch or side made with canned chickpeas. Mine has chopped celery, green onions, and extra carrots.
I grated the carrots in my food processor, which reminded me—I recently learned that the sharp metal blade on my beloved food processor (and the machine that I have recommended for years) is at risk for breaking into pieces. Kinda dangerous. If you have a Cuisinart food processor, you can get a replacement blade here.
- 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
- In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
- Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
- To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten twists of pepper. Whisk until blended and pour all of the dressing over the chickpea mixture. Add the toasted pepitas to the bowl and stir to combine.
- Taste, and add additional vinegar (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, I usually another pinch). For best flavor, let the salad marinate for 30 minutes, or even overnight, in the refrigerator.
Change it up: Instead of dill, I think you could use chopped cilantro and/or parsley, whichever you prefer. For more of a punch, try adding thinly sliced Kalamata olives and/or crumbled feta cheese. You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, etc.