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Food

“Open-Sesame” Carrot and Chickpea Salad

Serves 6.

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“Open-Sesame” Carrot and Chickpea Salad
This fibre-rich, protein-packed salad makes a sublime side dish, or, if reduced to four servings, a perfect complete meal when served atop fresh salad greens with some crusty whole grain bread.

Ingredients

Salad
  • 6 large carrots, cut into matchsticks
  • 2 cups (500 mL) cooked chickpeas
  • 1/4 cup (60 mL) camelina or extra-virgin olive oil
  • 3 Tbsp (45 mL) apple cider vinegar
  • 2 Tbsp (30 mL) lemon juice
  • 1 garlic clove, minced
  • 1/4 cup (60 mL) finely chopped parsley
  • 4 spring onions (white part only), minced
  • 2 tsp (10 mL) dried dill, crushed with fingers
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • Freshly ground pepper, to taste
Topping
  • 1/2 cup (125 mL) sesame seeds
  • 3/4 cup (180 mL) plain yogurt
  • 2 Tbsp (30 mL) minced fresh parsley
  • 1 1/2 tsp (7 mL) lemon juice
  • 1 small garlic clove, minced
  • Pinch of salt

Nutrition

Per serving:

  • calories 287
  • protein 9g
  • fat 16g
    • saturated fat 5g
    • trans fat 0g
  • carbohydrates 28g
    • sugars 9g
    • fibre 6g
  • sodium 304mg

Directions

01
Steam carrots until just tender. In large salad bowl, combine all salad ingredients and mix well. Cover bowl and refrigerate for at least 1 hour, or until ready to serve.
02
Meanwhile, grind sesame seeds in blender or food processor. Combine ground sesame seeds with remaining topping ingredients in medium bowl and mix well. If mixture appears too thick, thin with a little bit of water. Chill in refrigerator until ready to assemble the whole salad.
03
To serve, divide salad equally among 6 salad plates and top each serving with generous dollop of sesame seed topping.

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