INGREDIENTS
1
thinly sliced green onions (about 4)
2 cups
Carrots
2/3 cup
Celery
2 cans
Chickpeas
1/2 cup
Dill, fresh
1
medium-to-large clove Garlic
1
Black pepper, Freshly ground
1/4 tsp
Salt
1/3 cup
Olive oil, extra-virgin
2 tbsp
Sherry vinegar
1/2 cup
Pepitas