¼ cup pumpkin seeds, shelled
2 tablespoons of sherry vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
½ cup canned chickpeas
1 carrot, thin slices
1 celery stick, sliced
2 spring onions, chopped into pieces
1 tablespoon onion
- Heat a skillet on the stove and roast the pumpkin seeds for 1-2 minutes.
- Add the sherry vinegar, olive oil, garlic, salt, and pepper to a bowl. Stir to combine them all.
- Add the chickpeas, carrot slices, celery, spring onion, dill, and roasted pumpkin seeds to a bowl. Add the dressing and mix.