Side Pannel
Vegetable Chick Pea Salad
Ingredients List
- 1 lg Clove Garlic, Crushed
- 1/4 c Toasted Sesame Seeds
- 1/2 ts Salt
- 1/2 ts Fresh Ground Pepper
- 1/4 c Fresh Lemon Juice
- 1/3 c Olive Oil
- 1 lb Julienned Carrots
- 16 oz Chick Peas, Drained, Rinsed
- 1 Seedless Cucumber, Julienned
- 1/4 c Minced Fresh Parsley
- 1/4 c Pitted Black Olives
Directions
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.
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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