Vegetable Chick Pea Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 large: Clove Garlic, Crushed
1/4 cup: Toasted Sesame Seeds,
1/2 tsp: Salt,
1/2 tsp: Fresh Ground Pepper,
1/4 cup: Fresh Lemon Juice,
1/3 cup: Olive Oil,
1 lbs: Julienned Carrots,
16 ounce: Chick Peas, Drained, Rinsed
1: Seedless Cucumber, Julienned
1/4 cup: Minced Fresh Parsley,
1/4 cup: 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: Syds Cookbook.
Source from luhu.jp
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: Syds Cookbook.
Source from luhu.jp
Tags
Salads