Chickpea and carrot salad

Name: Chickpea and carrot salad
Yield: 6 servings
Cuisine: Canada
Ingredients: large cucumber, sliced 1; chopped fresh dill or dried dill weed 15 mL (1 tbsp) or 2 mL (½ tsp); carrots, peeled and grated 2; chickpeas, drained and rinsed 1 can (540 mL/19 oz); grape tomatoes, halved lengthwise 500 mL (1 pint); chopped fresh basil 60 mL (¼ cup); balsamic vinegar 45 mL (3 tbsp); basil pesto 15 mL (1 tbsp); extra virgin olive oil 10 mL (2 tsp); garlic, minced 1 clove; ground pepper 1 mL (¼ tsp)

This flavourful, colourful salad can be enjoyed any time of year. It's sure to be an instant hit at any potluck or picnic. Pack the salad and dressing separately, and mix when ready to serve.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

large cucumber, sliced1
chopped fresh dill or dried dill weed15 mL (1 tbsp) or 2 mL (½ tsp)
carrots, peeled and grated2
chickpeas, drained and rinsed1 can (540 mL/19 oz)
grape tomatoes, halved lengthwise500 mL (1 pint)
chopped fresh basil60 mL (¼ cup)
balsamic vinegar45 mL (3 tbsp)
basil pesto15 mL (1 tbsp)
extra virgin olive oil10 mL (2 tsp)
garlic, minced1 clove
ground pepper1 mL (¼ tsp)

Method 3 steps

In a deep 1.5 L (6 cup) bowl, toss cucumber with dill and spread out over bottom of the bowl. Layer with carrots, chickpeas and tomatoes. Sprinkle basil over top. Cover and refrigerate for up to 1 day.
In a small bowl, whisk together vinegar, pesto, oil, garlic and pepper. Cover and refrigerate until ready to serve salad.
Just before serving, drizzle dressing over salad and toss to combine and coat.