 |
|
|
|
 |
|
 |
| |
| Home -> [Salads] -> [Vegetable chick pea salad Recipe] |
Vegetable chick pea salad
|
| Artist: |
_ |
Yield: |
12 |
| Categories: |
Salads |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
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
| oz | Chick Peas, Drained, Rinsed | | 1
| | Seedless Cucumber, Julienned | | 1/4
| cup | Minced Fresh Parsley | | 1/4
| cup | Pitted Black Olives |
|
Procedures:
| 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. | | 3 | Blend in lemon juice and oil. | | 4 | Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well. | | 5 | Toss carrots with chick peas and dressing in a large bowl. | | 6 | Let cool to room temperature. | | 7 | Add cucumber, parsley and olives. | | 8 | Toss to coat with dressing. | | 9 | Serve at room temperature. | | 10 | 152 calories per serving |
|
|
|
|
|
|
|
|
|
|
