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

Photographs: J. Kenji Lopez-Alt

You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.

Note: For best flavor and texture, use dried chickpeas. For faster results, use two (15-ounce) cans of drained and rinsed chickpeas and start recipe from step two.

Recipe Facts



Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 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


  1. 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.

  2. 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.

  3. 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.

Special equipment

Box grater or grating disk on a food processor

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Nutrition Facts (per serving)
435 Calories
24g Fat
41g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 435
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 431mg 19%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 32%
Total Sugars 7g
Protein 16g
Vitamin C 7mg 34%
Calcium 62mg 5%
Iron 4mg 23%
Potassium 637mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)