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

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.

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.

To serve, divide salad equally among 6 salad plates and top each serving with generous dollop of sesame seed topping.