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: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 54.9mg||2 %|
|Potassium 314.4mg||8 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 12.4g|
|Protein 5g||7 %|
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Calories per serving: 135
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