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Vegetable Chick Pea Salad Recipe
Serves 12
152 calories per serving.
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 lb julienned carrots
16 oz chick peas, drained, rinsed
1 seedless cucumber, julienned
1/4 cup minced fresh parsley
1/4 cup pitted black olives
Special Equipment: Blender or food processor.
Instructions: 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.
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