Chickpea and Carrot Salad
2 cups of cooked chickpeas, rinsed and drained.
2 cups of grated carrots.2 tablespoons of balsamic vinegar.
1 garlic clove, sliced red onion
1 ½ tablespoons of fresh dill, minced.
1 tablespoon of olive oil.
½ teaspoon of ground cumin.
In a glass or ceramic bowl, toss all ingredients, cover.
Allow the salad stand for several hours at room temperature.
to serve: arrange on a bed of lettuce or kale
Ingredients:1 garlic clove.
¼ cup of toasted sesame seeds
¼ cup of fresh lemon juice.
2 cups of canned chickpeas drained, rinsed.
½ cup of water.
¼ teaspoon of ground cumin.
¼ teaspoon of cayenne.
Salt, to taste.
Extra virgin olive oil.
Indian Prasad (flat bread) freshly toasted golden and fragrant
Directions:In a food processor or blender, combine the garlic, sesame seeds and lemon juice; process until the mixture whitens.
Add the chickpeas and process until smooth.
Add the water, a little at a time, until the desired consistency is reached.
Add the cumin, cayenne and salt and process. Taste and adjust seasoning if necessary.