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 \N | 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.