Israelichickpeasalad Recipes

ISRAELI VEGETABLE SALAD

Israeli Vegetable Salad image

Provided by Ina Garten

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving

Steps:

For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

ISRAELI CHICKPEA SALAD

Israeli Chickpea Salad image

This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cucumber, seeded and diced
1 green bell pepper, diced
3 large ripe plum tomatoes, seeded and diced
1/4 cup chopped bermuda onion
1 (15 ounce) can chickpeas, rinsed and drained
4 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons white vinegar

Steps:

Combine vegetables.
Whisk together dressing and mix into vegetables.
Allow to chill in refrigerator for an hour or so before serving.

Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5

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