Title: Vegetable Chick Pea Salad
Categories: Salads, Syd's book
Yield: 12 Servings

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

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip