“Open-Sesame” Carrot and Chickpea Salad - alive magazine

Ingredients

• 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
• 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