May 19, 2014

Israeli Salad





I just love a lot of chopped veggies that complement each other in a salad bowl. Fresh with a little bit of crunch. Perfect. This is an Israeli breakfast staple but is also served at other meals and I understand that it is usually chopped in very tiny pieces. Mine is chopped a little larger and I added some garbanzo beans for my version to add a little protein. This would also be great in a pita pocket with feta cheese and some chopped pecans for even more crunch. I would let it sit in the fridge for a half hour to let all the flavors meld together and get a chill, then serve. Fresh, delicious and a little addicting.

Ingredients:
1 European cucumber (chopped)
1 pint grape tomatoes (sliced in half)
2 cloves garlic, chopped fine.
1/2 yellow or orange bell pepper (chopped)
handful chopped parsley
handful chopped cilantro
very small handful chopped mint
2 chopped green onions
1 small can garbanzo beans
2 Tablespoons olive oil
2-3 Tablespoons fresh lemon juice
salt and pepper to taste

Prepare all veggies, rinse and drain garbanzo beans and add to bowl. Add olive oil and fresh lemon juice. Chill for at least 1/2 hour.



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