Vegetable chick pea salad

Yield: 12 servings

Measure Ingredient
1 large Clove Garlic, Crushed
¼ cup Toasted Sesame Seeds
½ teaspoon Salt
½ teaspoon Fresh Ground Pepper
¼ cup Fresh Lemon Juice
⅓ cup Olive Oil
1 pounds Julienned Carrots
16 ounces Chick Peas, Drained, Rinsed
1 Seedless Cucumber, Julienned
¼ cup Minced Fresh Parsley
¼ cup Pitted Black Olives

Toast sesame seeds in a heated dry skillet over medium heat, shaking pan or stirring, until seeds are light brown and fragrant, 2-3 minutes. Make dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl or food processor. Blend in lemon juice and oil. Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well. Toss carrots with chick peas and dressing in a large bowl. Let cool to room temperature. Add cucumber, parsley and olives. Toss to coat with dressing. Serve at room temperature. 152 calories per serving. From: Syd's Cookbook.

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