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

Ingredients

• 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