Israeli Salad with Chickpeas

Cucumbers, peppers, tomatoes.  An Israeli salad seems so obvious, it shouldn’t require a recipe.  And yet, it was a revelation to me when I first encountered it in my mid-twenties.  I learned it about from an Israeli friend while we were attending a conference.  Each night for three nights, she made this salad to go along with dinner, each night a little different, but always wonderfully fresh and delicious.  After returning from that trip, the salad became an instant summer staple, and it has changed little over the years.  Eventually (i.e. after the kids came along) I started adding chickpeas, as a convenience, really.  It meant that now I could put a big bowl of salad on the table and call it dinner.  A mother’s dream.

Whatever else you have planned for the weekend, give this salad a try, while the ingredients are still abundant and the evenings are still warm enough to serve salad as dinner without too many explanations.  It travels great, so bring it along to a picnic or barbeque.

Israeli Salad

lemon

chickpeas

Israeli Salad

Israeli Salad

Print Recipe
Israeli Salad with Chickpeas
The key to this salad is the dice. ¼ of an inch or smaller works best.
Israeli Salad
Servings
as a salad
Ingredients
  • 2 peppers any color
  • 2 tomatoes
  • 2 small cucumbers 1 medium cucumber, unpeeled
  • 1 14-oz can of chickpeas drained
  • Juice from 1 lemon
  • ¼ cup olive oil
  • Salt to taste
Servings
as a salad
Ingredients
  • 2 peppers any color
  • 2 tomatoes
  • 2 small cucumbers 1 medium cucumber, unpeeled
  • 1 14-oz can of chickpeas drained
  • Juice from 1 lemon
  • ¼ cup olive oil
  • Salt to taste
Israeli Salad
Instructions
  1. Finely dice the peppers and tomatoes
  2. Slice the cucumber in half lengthwise and using a spoon, remove seeds. Finely dice cucumber
  3. Combine all ingredients in a bowl and serve.


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