Salads

Sesame Garbanzo-Cucumber Salad

• 2 large cucumbers
• One 15 oz. can cooked garbanzo beans (chickpeas), rinsed well
• 3 tablespoons toasted-sesame oil
• 1 tablespoon tahini
• 3/4 cup seasoned rice vinegar (or same amount of regular or balsamic vinegar mixed with 3 tablespoons of brown sugar)
• 1/2 fresh green pepper
• 1/4 small sweet onion

Peel the cucumbers, and cut into quarters, lengthwise. Slice into 1/4-inch pieces. Mince 1/2 green pepper and 1/4 small sweet onion into very small pieces. Combine cucumbers, green pepper, onion, and garbanzo beans in a bowl. In a separate bowl, mix sesame oil and tahini thoroughly. Add oil and tahini combination and vinegar to the vegetables. Mix well, and allow to sit at room temperature for at least 15 minutes. Serve.

Lemon-Carrot Salad

• 6 or 7 medium-sized carrots- washed and grated
• 2 Tbs. lemon juice
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cumin seeds
• 1 tsp. vegetable oil

Put grated carrots, salt and lemon juice in a medium-size serving bowl and mix well. Heat a small skillet and add vegetable oil. When the oil is hot, add cumin seeds and black pepper. Fry this mixture for 1 minute and remove from heat. Blend the fried spices thoroughly with the carrots and other ingredients and serve chilled.

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Email: angelaenos@netscape.net