Chickpea Salad with Carrots and Dill Recipe

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 for about 5 minutes, until they are starting to turn golden and make little popping noise . Set aside to cool for a few minutes.

In a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about 10 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 and/or salt.

Serve, and enjoy!