Israeli Salad with Chickpeas
The key to this salad is the dice. ¼ of an inch or smaller works best.
4as a salad
4as a salad
  • 2 peppersany color
  • 2 tomatoes
  • 2 small cucumbers1 medium cucumber, unpeeled
  • 1 14-oz can of chickpeasdrained
  • Juice from 1 lemon
  • ¼cup olive oil
  • Salt to taste
  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.