Vegetable Chick Pea Salad

Recipe Ingredients

1		Garlic - crushed
1/4 cup	27g / 1oz	Toasted sesame seeds
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Fresh ground pepper
1/4 cup	59ml	Fresh lemon juice
1/3 cup	78ml	Olive oil
1 lb	454g / 16oz	Carrots - julienne
16 oz	454g	Chick peas* - drained, rinsed
1		Seedless cucumber - julienne
1/4 cup	23g / 0.8oz	Fresh parsley - minced
1/4 cup	59ml	Black olives - pitted

Recipe Instructions

* also know as garbonzo beans

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.

Source:
Taste of Home Magazine, February/March '97, p. 54

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