1 large clove garlic, crushed
1/4 cup toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh lemon juice
1/3 cup olive oil
1 pound carrots, julienned
16 ounces canned chickpeas, drained, rinsed
1 seedless cucumber, julienned
1/4 cup minced fresh parsley
1/4 cup pitted black olives
Servings: 12
1. 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.
2. Make dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl or food processor. Blend in lemon juice and oil.
3. Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well.
4. Toss carrots with chick peas and dressing in a large bowl. Let cool to room temperature. Add cucumber, parsley and olives.
5. Toss to coat with dressing. Serve at room temperature.
1/4 cup toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh lemon juice
1/3 cup olive oil
1 pound carrots, julienned
16 ounces canned chickpeas, drained, rinsed
1 seedless cucumber, julienned
1/4 cup minced fresh parsley
1/4 cup pitted black olives
Servings: 12
1. 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.
2. Make dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl or food processor. Blend in lemon juice and oil.
3. Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well.
4. Toss carrots with chick peas and dressing in a large bowl. Let cool to room temperature. Add cucumber, parsley and olives.
5. Toss to coat with dressing. Serve at room temperature.
