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.
Chickpea Salad with Carrots and Dill
- Author:
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make! Recipe yields 4 side servings.
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
Instructions
- 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, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
Notes
Recipe adapted from Serious Eats.
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
annie
Oh gosh, I’ve definitely taken something uberhealthy and then stacked it on top of nachos. ya gotta live a little.
I adore a good chickpea salad, this one looks divine!
Kate
Here, here! Thanks, Annie.
Megan at Lush to Blush
This looks soooo delicious! I am totally going to try it! Thanks for sharing :)
Kate
Hope you love it, Megan!
Kelsey
Recipe looks great! Thanks for mentioning the cuisinart blade recall!! Scary to think of it breaking off!
Kate
Thanks, Kelsey! And yeah, I would hate for the blade to break off in anyone’s food!
Nicole
Thanks for the tip about the food processors – mine is subject to the recall and I hadn’t heard that at all! My new blade is on its way. This salad looks lovely and I happen to have all these things in my pantry so I’m going to give it a go tomorrow. Can’t wait!
Kate
I just heard about it through friends the other day. I still need to order my new blade! Hope you loved the salad.
Nicole
We did! It was a big hit. We actually decided recently after months of regularly eating your veggie tortilla soup that we should check out what else you have to offer. We’ve made nothing but CookieandKate recipes in the last week and every single one has been a hit. Looking forward to another week of checking out your recipes! Thank you for all the hard work you put into making such great, clear, easy to follow and amazing tasting recipes!
★★★★★
Sara @ Last Night's Feast
This looks so refreshing!
Kate
Thanks, Sara!
India
Thanks for telling us about the recall. I had no idea and I have one of the broken ones. Salad looks lovely, as always. Excited about your new kitchen!
Kate
Mine is a broken one, too. Yikes. Thank you, India!
Mary Jo
I can’t seem to print your recipes. What am I doing wrong?
Kate
Hi Mary Jo, there is a “print” icon for the recipe itself, right under the recipe title. Have you been using that? It should open up a new window with a print-friendly version of the recipe.
Amber H
Wow, I can’t wait to try this! It looks so healthy and fresh. Thanks for your great recipes Kate!Happy New Year :)
Kate
Thank you, Amber! Happy New Year!
Susan
I was shocked to get notice that I needed to replace my sharp blade. My current processor is fairly new, but I’ve been using them for a very long time.
This salad sounds intriguing, but I’m not sure about having large quantities of fresh herbs in salads. For me the flavors tend to be overpowering.
Kate
I’m glad my friends told me about the recall. I’m a fiend for fresh herbs, but you could definitely get by with less here.
Donna
This recipes sounds great and I can’t wait to try it. SAVE the liquid from the canned chickpeas: it’s called AQUAFABA, and can be used to replace egg whites, and even whipped into a meringue. I haven’t tried it yet, but it’s on my list of things to try this year.
Love this blog and your wonderful recipes. Happy New Year!
PS: I also ordered a new Cuisinart blade.
★★★★★
Kate
Thanks, Donna! I haven’t tried playing with aquafaba yet, but it’s on my list. Happy New Year!
Deb and Daisy
Thank you for the recall info.
Kate
You’re welcome!
Karlie
This looks and sounds amazing! Perfect for packed lunches
Kate
Thanks, Karlie!
Deborah
This popped up just at the right moment ~ I’m doing my shopping list! It looks like just the sort of delicious, cleaner eating recipe I’m ready for after Christmas. Thank you!
Happy New Year!
Kate
I hope you love the salad, Deborah! Happy New Year!
Audrey Hoffman
Hi Kate,
I am a fan of your recipes and sometimes I have to substitute ingredients because I don’t have them…about 30 miles from nearest real grocery store.
We love hummus so my husband the chef always cooks extra chickpeas and freezes them. I thought wow what a great recipe to try.
I substituted fresh dill for dried….I know how horrible and added 2 fresh jalapeños and traded sherry for white balsamic vinegar. I love it!
It has nice flavors with a little bite, which we love in the Southwest.
★★★★★
Kate
Thank you, Audrey! Your version sounds great to me. Glad you could make this one work!
Kari
Yum! Looks so perfectly healthy & delicious!
Kari
Kate
Thanks, Kari!
Megan Recupero
Thanks so for the information on the blade recall for CuisinArt. It’s hard to keep up with those things and I use my food processor all the time. And thank you for your healthy and thoughtful recipes– I love visiting your blog to get great vegetarian ideas for my family.
Kate
Thank you very much, Megan. I’m glad you caught the recall information. Happy New Year!
Pam
Thanks for the recall notice, Kate! My Cuisinart is over 20 years old. I wouldn’t have known anything about this, if not for your post. My new blade is on its way.
Looking forward to trying this recipe, too!
Kate
Glad to spread the word! I actually still need to order my new blade. Hope you love the salad!
Kristina M
Will be making this but I also appreciated the heads up on the blades. I checked ours and a metal piece was missing Hopefully it had come out in the wash one time and not the food!!
★★★★★
Kate
Yikes! Glad no one got hurt. My blade actually broke and I heard the metal piece bang against the wall of the food processor and I fished it out. I was in such a crazy cookbook recipe-testing phase that I didn’t think much of it!!!
Paul Hayes
Anything with dill will get my attention. For such a delicate herb, it packs a punch that can take any dish to another level. Pinning for later.
Kate
Agreed! I love dill, too. Hope you enjoy this one, Paul.
Elissa
ummm, this looks magical
Kate
Thanks! :)
Gustavo Woltmann
I love chickpeas! A colleague once cooked chickpea stew and it was delish. I might as well try this recipe.
Kate
Chickpea stew sounds great! Hope you love this salad.
Leila
How would apple cider or a mix of balsamic and white vinegar work instead?
Looks divine- perfect for giving me a new way to fit in my go up shack of pepitas! Perhaps even some dried cranberries
Kate
Those all sound like great variations! Enjoy.
Jody
Made this last night…it was cold and windy so put it on cheesy nachos (as suggested). It was so, so good. Comfort food (nachos) plus the healthy stuff on top. Easy to change if you don’t have exact ingredients. Used parsley instead of dill and toasted slivered almonds instead of pepitas. And, goat cheese on top.
★★★★★
Kate
Now my stomach is growling! Glad you enjoyed those unconventional nachos. :)
Angela
This looks just like my kind of salad.
Hope you had a good christmas Kate!
Kate
Thank you, Angela! Happy New Year!
Olivia
this was SO good! i didn’t measure exactly, but i roughly halved the recipe and used braggs ACV instead of sherry vinegar. it’s divine! and so easy to make ahead for busy weeks.
★★★★
Kate
Thanks, Olivia! So glad you enjoyed it.
Bites for Foodies
Some of my favourite ingredients are in this salad! Fresh dill is my all-time favourite herb (next to cumin and basil!). I make a similar chickpea salad. However, the next time I make it I think I’ll be adding carrots and dill!
★★★★★
Kate
Hey – glad you found some inspiration here!
Dominique | Perchance to Cook
This looks so fresh, I can almost taste the crunch! I love the idea of using dill with chickpeas and carrots. Do you think it would still taste ok without celery?
Kate
Thanks, Dominique! You can skip the celery, but I love the crunch that it provides.
Maria
This looks like a fabulous make-ahead lunch for the week!!! Adding fresh dill to the shopping list now!! :)
Kate
Oh, great idea! And yes, the fresh dill really makes it pop. I hope you love it!
Amy
Divine! I was lazy and used 1/2 c of Herdez’ Guacamole Salsa (from Target) for the dressing. Added 2 cucumbers with 2 coined carrots because it’s what I had. Love the pepitas with dill especially.
★★★★★
Elizabeth J
I so appreciate that every time I make one of your recipes it actually turns out! Makes me keep coming back here for healthy recipes that I know I can trust. Made this one tonight and it’s delicious! Thanks :)
★★★★★
Kate
Thanks so much, Elizabeth! This makes me really happy to hear.
T. Ferguson
Fo sho,
Every time I make a recipe of yours it turns out.
Vicky
Super delicious! I tried it at the weekend. Boiled eggs fit super to this dill-salad! Love it!!!
★★★★★
Kate
Happy it worked out, Vicky!
Jeff
Made this with cilantro and some chopped sun dried tomatoes. Delish, thank you!
Kate
Awesome! So glad you enjoyed, Jeff.
Joselle
Absolutely LOVED this dish. Next time I’ll try apple cider vinegar (because we love it so). It was super easy and fast to make.
★★★★★
Kate
So happy you enjoyed it, Joselle!
Beth
Soooooo good! I added the kalamatas and feta, and I could eat this every day!
Kate
Yess! I’m happy you enjoyed it, Beth.
Diana
I love this – I halved the recipe as I didn’t want leftovers and now I’m sorry because I do want leftovers!
Kate
Oh no! Lessons learned. Glad you enjoyed it, Diana!
Santvani mp3
Ooh, sounds so good!
★★★★★
Kate
It tastes even better! Let me know how it turns out for you :)
K
Great recipe and thanks for the Cuisinart info!
Kate
You’re welcome! & yes – get that blade changed out ASAP.
Micha
this was perfect for our Aussie heatwave – it’s summer here and I was just about melting away until I had this for lunch! Substituted bean sprouts for celery and used a mix of balsamic and apple cider vinegar. Turned out lovely. Thanks Kate!
★★★★★
Kate
Awesome, Micha! This was a not-so-seasonal craving for me, but it’s great that it matched up well with AU summer :)
Fin
Hi Kate, looks fab to me! Planning to make it for my packed lunches next week. How long do you think this would last happily in the fridge? And would you recommend leaving any ingredients until the last minute?
Fin :)
Camille
My favorite salad to date from your blog! I just made half the people in my office block try it and they all loved it. I did swap out raddishes for the celery, just because I’m on a raddish kick. This recipe is definitely going into my recipe rotation. I love bean salads because they keep so well for lunches.
Kate
YES! I’m so happy the whole office enjoyed :) Thanks, Camille.
Angela Klein
Hi Kate, First of all I love your blog and recepies. I have tried many and thye have all been fantastic (your kale pizza is my go to ). Thank you for all the yummy recepies! Made this for lunch and it was great. I put it in a pita pocket and then the next day had it over kale.
Kate
There’s so much in this comment that I love. I’m so glad this worked out for you, Angela!
Denise
I made this for lunch today. Super quick to whip up and it was so good! I added a squeeze of lemon juice. Will be making this often!
★★★★★
Kate
Awesome! So glad it’ll be a lunchtime staple for you :)
Alison Borgas
Just made vegan brownies with aquafaba and now I’m going to make this salad (it’s all about balance). Looks fab. :)
Kate
Let me know how it works out, Alison!
Michelle
I loved the combination of ingredients in this salad–especially the fresh dill! I happened to have a garlic vinaigrette (Garlic Expressions) on hand, so I subbed it instead of making the vinaigrette (which I’m sure is also delicious). Can’t wait for your book!
★★★★★
Kate
Happy your version worked out, Michelle! I’m excited for you to see the book, too :)
tabitha
hi there,
just came across your page today,great stuff…love the visuals as im a visual learner so that really helps me understand. Keep it up!
★★★★★
Kate
Hey, Tabitha-Great to have you here!
Tina
This is currently our favorite salad! I serve it with kale and it is delicious!
★★★★★
Kate
Sounds extra-green and delicious, Tina!
Shauna
I just made this salad tonight and we loved it! (I served a deconstructed salad to my children). I definitely recommend using a food processor if you have one- this salad can be whipped up quickly. It is a nice change to my typical weeknight salad rotation.
★★★★★
Kate
Glad this could help break up the salad routine for you, Shauna! :)
Maggie
Hi Kate
my son made this salad tonight and it is fantastic! so satisfying and full of flavour. Definitely a keeper.
thanks for all the amazing recipes!
Maggie
★★★★★
Kate
Awesome! Happy you both liked it, Maggie! Share my appreciation with your son.
Rebekah
Hi Kate. I am making some lifestyle changes in the way I eat and found your website while looking for wholesome vegetarian meals. I just made this dish today for lunch and it was lovely in both flavor and presentation. I especially appreciated the wonderful textures. The pepitas really to give it something extra special. Dinner is going to be your “Best Lentil Soup”. It’s on the stove right now and smells fabulous. Thank you for your delicious recipes!
Kate
You’re welcome, Rebekah! Happy to hear these are helping with your health changes. Let me know how the soup goes!
Heather
Made this tonight for lunch for the week. I’ve already eaten so much of it and don’t think it will even make it to Monday.
So good, Kate. Took your advice and added a little extra sherry vinegar.
★★★★★
Kate
I end up sneaking this one right out of the refrigerator… I understand the struggle. Happy it’s that tempting!
Rachel Stevenson
I made this twice already! The first time for my boyfriend, who is Iranian. He loved it… dill is a prominent herb in Persian cooking, he especially enjoyed this salad. I also made this (and your pear/date/walnut green salad) to an Argentine tango potluck…. everyone LOVED both fresh, unique salads; I shared the recipes with the group. Thank you again!
Kate
I’m so glad everyone loved it! The dill is the best part of this one, I think.
Lily
Dear Kate,
Just want to say that i’m reading your blog about 2 weeks and I really LOVE it.. I’ve just made this salad,just added cucumber and red bell pepper to it , and also served it with Lemon dressing(which you added to your Lemony Lentil and Chickpea Salad with Radish and Herbs) and it’s delicious. Thank you so much for inspiring me. Keep making and posting.
Regards, Lily.
★★★★★
Kate
Thank you, Lily! So thoughtful and kind of you. I’m happy you found my blog!
Marie
Love this recipe! It is great for meal prepping and easily doubles or triples. I make one big container full and it lasts my husband and I all week. I use fresh dill PLUS dill infused olive oil instead of regular olive oil. It is such an inexpensive meal to make and totally beats the store bought salads or fast food for lunches. Thanks again for another fantastic recipe.
★★★★★
Kate
Thank you so much, Marie! Delighted to hear it. P.s. Your dill-infused olive oil sounds AMAZING.
Barbara
I’ve just made this salad to take to work tomorrow (if I manage to not eat it all tonight that is…). It’s amazingly delicious and easy to throw together. Plus, cheap and healthy. Can’t ask for more. I didn’t have celery, but used a bit more carrots. For the dressing I used tahini, olive oil, garlic and fresh lime juice. The dill is amazing. I used frozen, which worked fine. Thanks for your great recipes. I get lots of inspiration from your web site.
★★★★★
Kate
Perfect! Thanks, Barbara.
Dylan
This looks delicious! I have gotten into a nice routine of making five salads in a mason jar on Sundays, and then bringing them to work each day that week, Monday-Friday.
I can easily tweak the ingredient amounts to make five servings instead of four, but my question is: Do you think if I make this salad on Sunday, it would still be good to eat at the end of the week on Friday?
Kate
What a great routine, Dylan, I wish I could be that consistent! I think if you’ve got the salad in a tightly-closed mason jar in the fridge, it should be a-ok. I think this is actually better after marinating in the fridge for a bit, so you might like it even better a couple days in!
Dylan
I wanted to follownup and let you know that these worked GREAT prepped on Sunday in a mason jar.
Here is what I did:
– I made the dressing first, and divided that up amongst the jars.
– Then, instead of mixing the ingredients together, I layered them in the jars. I put the vegetables in first (I also added some bell pepper to the veggies!), then the chickpeas.
– On top of that that, I added some baby’s spinach and avocado, too! Worked great. Then I added the pepitas.
– So that is what I assembled on Sunday, for the entire week.
– Then, each morning when I was getting my things put together before work, I would turn the jar over and give it a good shake. At work, I would leave it upside down in the refrigerator, until I was ready to eat. That gave each jar salad about 6 hours to settle, but also allows you to make them all on Sunday.
Just wanted to let you know!
Jennifer
Found this recipe on Pinterest…IT IS SO GOOD!!!
I used what I had (thinly sliced radishes instead of celery and balsamic instead of sherry.) I will make this often. Thank you.
Kate
Awesome! I’m glad the balsamic and radishes worked out so well, Jennifer. I’ll have to try that variation!
Kelly P.
I’ve been eyeing this recipe for weeks. Just made it (finally) and it’s just fabulous! I made with cilantro and cucumbers because I didn’t have celery or dill on hand. But it’s a super versatile recipe which I LOVE! My kids loved it which is a major success!!! Thanks Kate!
Btw-Gave you cookbook to my daughter’s teacher as an end of year gift! She was SO excited…yay!!!
★★★★★
Ellen
Making this weekend with fennel fronds instead of dill. If you are a fan of fennel, and have an abundance of fronds in the frig like I do, give it a try.
★★★★
Kate
Yum! I’ll have to experiment with the fennel.
Kimberly
I had some leftover dill and was looking for a recipe to use it up and discovered this delicious salad. I think the toasted pepitas are the perfect addition to the salad. I always love your dressings and this one didn’t disappoint. Thanks!
★★★★★
Kate
You’re welcome, Kimberly! I love this dressing, too.
Karen
Delicious! I also added some finely chopped kale. Will definitely make this again.
★★★★★
Kate
Yum! Sounds great, Karen.
stella
I have made this salad now twice and love it even more the second time around. I squeezed a bit of lemon juice over this as well which is a bit of my personal preference for my summer salads. Thank you for this addition to my go to salads!
Kate
You’re welcome, Stella!
Marilyn
Thank you for informing about the Cuisinart food processor riveted blade recall. Mine was one on their list. I love my food processor and have had no trouble with it. I’m thankful I read your entry carefully and found out about the recall. Sorry, I haven’t had time to make the salad yet.
Kate
You are welcome! Happy to help. Once you make the salad Marilyn, let me know what you think!
Nancy Chapmon
This is one of my new favorites for lunches at work; the flavors are perfect!
★★★★★
Kate
It does make great leftovers! Thank you for sharing, Nancy.
TashmooGirl
Though I didn’t have green onions or celery on hand, I put some shallots to use and made this delicious salad. I had some leftover quinoa so I added that. I also added a handful of cilantro leaves and stems I had around to the dill, and added some raw honey to the vinaigrette. Thank you so much for this great summer salad. Bonus: used my Instant Pot to take dried chickpeas to delish in under an hour!
★★★★★
Kate
I’m happy it still worked well with your substitutions. Thanks for your comment and review!
Lillian
I’m trying to eat healthier and trying to find new and delicious things to eat, this looks wonderful and easy to make.ill be making this tonight
★★★★★
Kate
What did you think, Lillian? I appreciate the review.
Tina L.
Wow, this was great! That dill was strong and delicious!! I will be making this again this week. I always try to make a recipe exactly as shown the first time. I couldn’t find sherry vinegar though – just the cheap cooking wine. And we have a lot of big stores here. So I used some De Nigris white wine vinegar. It’s high quality with a tiny bit of sweetness, so I think it was an ok substitute. I don’t think I would use the store brand of white wine vinegar for this. It didn’t conflict with the taste of the dill. I’ll keep looking for the sherry vinegar.Next time I might try half dill and half cilantro!
★★★★★
Kate
Thanks for sharing, Tina! Let me know what you think of the split herb ratio. I appreciate the review!
Ashley E Arroyo
The flavor on this salad is incredible. Thank you!!
★★★★★
Kate
Great to hear you think so, Ashley!
Mary Inkrot-Schroder
Hi,
I love your vegetarian Sweet Potato chili! I am looking for a salad to serve with the chili. My friend who is coming to dinner cannot eat vinegar, so I am having a problem with the dressing. Can you recommend a replacement for vinegar? Thanks
Mary
★★★★★
Kate
Hmmm.. you could try lemon juice? Let me know what you think!
Christina
is it really 444 calories per 1 side serving?
Kate
Hey Christina, I just double-checked and yes, it is. In hindsight, those four side servings are quite large, so maybe 6 to 8 side servings is more like it.
Margaret
Hi there! Love all your stuff! Wondering if you have ever put together a chickpea salad sandwich recipe? I’m sure you would have a great take!
Kate
Hi Margaret! Check out my recipes with chickpeas. Maybe you will find something you like here: https://cookieandkate.com/search/?q=chickpea
I do have a wrap/pita that has chickpeas in it.
Margaret
Thank you!!!
★★★★★
Kelly G
Absolutely delicious! I love the simplicity of your ingredients Kate! Real food that tastes fantastic :)
★★★★★
Kate
Thank you, Kelly!
Isabel
Love this salad, as it’s good for making ahead and having it for lunch throughout the week! I added some dijon mustard to the dressing and used 1/4 cup olive oil instead of 1/3, and both alterations turned out nicely.
★★★★★
Kate
Thanks for your review, Isabel!
Patricia
I made this for Easter Brunch, did it the night before. I wish I had mixed the pepitas in just before serving, however, only thought about this after the fact, they were soggy by the next day.
Also, possibly I missed this, but what is a serving size? It seems like 1/4 of the recipe is way too large a serving.
Kate
I’m sorry they were soggy! If you find the serving size too big, you can always adjust. That way it goes farther, right!
Kathryn
So good! I enjoyed this salad over a bed of greens.
I recommend squeezing about a tbsp. of lemon juice right before serving.
★★★★★
Kate
Sounds delicious! Thanks, Kathryn.
Val
Great recipe! Just got home from a work trip, and the refrigerator was empty except for a few carrots and celery. Had fresh dill in the garden, so this was perfect!
★★★★★
Kate
I love when that happens! Thanks for sharing, Val.
Sani
It was DA BOMB! I have a feeling that I will make it A LOT this summer. :)
★★★★★
Kate
I’m glad you loved it, Sani!
Johnston
I think this is going to replace my daily boring lunchtime salads for the foreseeable future. Made it last night and couldn’t stop eating it!
★★★★★
Kate
I’m happy to hear that, Johnston! I appreciate your review.
Hilary
This salad is weirdly addictive. Though I made it exactly to the recipe but found I had to make a few tweaks to my tastes. As recommended I added an extra splash of sherry vinegar, and also added maybe 1/4 tsp cane sugar, extra salt, and about 2 tbsp mayo to round out the flavours. End result was very good I hope my family will enjoy it tomorrow!
★★★★★
Kate
I love that! I agree with you, too. It’s crazy good! I appreciate your review, Hilary.
Amy
I just made this with a couple substitutions. Very packed 1/2 c cilantro instead of dill, like suggested, and red wine vinegar intead of Sherry– I did use 3 tablespoons as well. It’s what I had on hand. I omitted the celery (just not a fan). Extra salt, extra garlic, always. It’s my new favorite chickpea salad, very versatile. Thanks for a new staple!
★★★★★
Kate
Hooray! Thanks, Amy. I’m glad to hear it’s a staple.
Jean
Another winner. This is really wonderful. I can always trust that your dressing measurements are just right — no over-dressed salad with a pool at the bottom.
★★★★★
Kate
Thanks for sharing, Jean!
Annika
Delicious! I searched for a recipe using dill since I had received a bunch In my veggie box delivery and found this one. It’s a winner and I will definitely make it again. There were carrots and celery in the box as well so this recipe was absolutely perfect. So easy to put together also which of course made it even better. And no cooking involved either. The flavors were so good together. And the crunchy celery was just perfect with the soft chickpeas and the grated carrots. Perfection in a salad. The only change I made was using pomegranate balsamic vinegar instead of sherry vinegar since I didn’t have any at home.It was even better the next day. I took it to work for lunch several days and it was so good. I might even make again this weekend already. That’s how good it was.
★★★★★
Kate
I’m glad you made this one, Annika! Thanks for your review. I appreciate it.
Rebecca
This was so yummy and came together in less than 10 minutes! It’s so fresh and bright, and so good for you!
★★★★★
Georgia
So simple yet so delicious. I’m a huge fan of the sharpness of the celery in contrast to the vague sweetness of the chickpeas. Fantastic :)
★★★★★
Kate
Thank you for sharing, Gerogia!
Kellie
Love this salad! The fresh dill makes all the difference. The first time I made it with dried dill and it was very bland. Next time I will try with mint and a yogurt dressing blend.
★★★★★
Kate
Thank you for sharing, Kellie! I’m happy you enjoyed it.
Susan
OMG, so good. Was looking for a way to use some fresh dill from the garden and OF COURSE you had the perfect/easy recipe. It’s the first cold bean salad I truly love, and the fella went nuts for it. I find myself returning to your recipes on the regular, so (relatively) easy and healthy, and though I don’t normally comment on blogs , was finally impelled to express my unbridled admiration and gratitude for you and your recipes! Thank You!!
★★★★★
Kate
Wonderful, Susan! I’m happy you loved this one.
Megan
This is seriously so good! I’m about to make it for the 3rd time since discovering it 2 weeks ago. I sub finely chopped broccoli for the celery since I always have broccoli on hand. The fresh dill is amazing with the carrots and chickpeas!
★★★★★
Bethan
LOVED this recipe, Kate! (As I love all your recipes!) I’d picked a bunch of fresh dill from my garden this morning that was close to flowering, and as soon as I looked up ‘vegan dill recipe’ and saw yours – I knew it was fate! Also pulled up a bunch of carrots I’ve been growing to use too, and had some chickpeas in the fridge that I’d batch cooked earlier in the week from scratch. Felt wonderful to put my own produce to use, and this was DELICIOUS. Safe to say, I’ll be making it for the rest of the week. It’s 31 degrees here in the UK (87f), and this was delightfully light and filling.
* Note – will definitely try adding olives next time, and I used red wine vinegar instead, plus a drizzle of maple syrup in the dressing to sweeten slightly.
Thank you again, Kate!
★★★★★
Kate
I’m so happy you loved it! Thank you for sharing, Bethan.
Tara
We made a few changes but this was absolutely fantastic. I was out of Sherry vin so substituted red wine vinegar and also sunflower seeds instead of pepitas. I didn’t toast them but just threw them in and I have to say it was a big hit. We actually threw in more dill and more garlic but I can’t thank you enough for this recipe. So, so good.
★★★★★
Tammy
I made this for lunch on this warm July day and it was a big hit, just the kind of salad that’s both light and filling at the same time. I used dill since I had it fresh from the garden and it seemed perfect. Thank you for this recipe.
Elizabeth
I made this with carrots, celery and dill from my CSA box. I didn’t have any scallions. It was a perfect summer meal. I will definitely make this again.
★★★★★
Paula C
I made this for lunch today and wow, it was addictive! So fresh and tasty…super easy to make. Kate does it again!!! Thank you.
★★★★★
Stephanie
I like your recipes. your chick pea recipe looks good
★★★★★
Pat
Thank you a new recipe idea…
★★★★★
Katie
I made this with some modifications based on what I had on hand, and it still turned out delicious! I swapped cucumber for the celery and apple cider vinegar for the sherry vinegar. This is such a great fresh salad and perfect for meal prepping! It tasted just as good the next day, I would highly recommend.
★★★★★
Nyika
Such a good salad! Made it last night and it was great. Had it for lunch today and it was even better! Topped it with some avo. Thanks so much – you’re my go to girl for delicious food!
★★★★★
Gloria
This is amazing! I love the flavors and how healthy it is. We make it at least once a week at my house. Even the non-vegans in the family like it. Your recipes are some of my favorites!
★★★★★
Clare
Super easy and tasty. Work lunches for this week covered! My boss had a taste and he is now obsessed (sent him the link to the recipe).
I’m saving the rest of the dill in the freezer for my next round of this salad!
★★★★★
Kate
I’m glad it was such a hit, Clare! I appreciate your review.
Chasity
Just made this recipe, but made the dressing several hours earlier to let all of the ingredients marinate.
Good recipe. I just think there was was too much dill. And I only used .50.
A good base recipe for sure.
★★★★★
Ellen
Thank you Kate! I made this for lunch today and it was delicious!!! I didn’t have sherry vinegar on hand so I used red wine vinegar and it worked well.
★★★★★
Kelly Moore
Love, love, loved this recipe! Didn’t have sherry vinegar, so used red wine vinegar we had on hand and it was still yummy.
★★★★★
Kate
Wonderful, Kelly!
Shannon
I just made this recipe and it was the perfect thing for dinner tonight. It’s the day after Easter and I’m tired of cooking, but this was really easy to throw together. Ten minutes tops. I love how I didn’t need to buy a whole bunch of ingredients for this because I already had some of them from making Easter dinner (carrots, green onion, celery) and the rest just sitting in the pantry. The only thing I did different was I boiled the chickpeas until soft, because I prefer them that way. I think it’s delicious. Serving it with leftover ham and rolls. Perfect.
★★★★★
Kate
Thank you for sharing, Shannon! I’m happy you enjoyed it.