1 cl 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 Carrots; julienned
16 oz Chick peas; drained, rinsed
1 Seedless cucumber, julienned
1/4 c Fresh parsley; minced
1/4 c Black olives; pitted
Toast sesame seeds in a heated dry skillet over medium heat,
shaking pan or stirring, until seeds are light brown and fragrant,
2 to 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.
