Ingredients:
Directions:
In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, parsley, and pepitas. Set aside.
To prepare the vinaigrette, in a small bowl, combine the INFUSED Milanese Gremolata Olive Oil, INFUSED Sherry Reserva Specialty Vinegar, salt, and pepper.
Whisk until blended and pour the dressing over the chickpea mixture. Add the toasted Sweet Chili Pepitas to the bowl and stir to combine. Adjust seasonings if desired.
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.