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Israeli Salad | Kathy's Vegan Kitchen

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Kathy's Vegan Kitchen
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Recipe Information

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Video-Specific Recipe

Israeli Salad

Cultural Context

Originating from Israel, this refreshing salad is a staple in Middle Eastern cuisine, often served alongside meals or as a light dish. It embodies the region's emphasis on fresh, vibrant ingredients and is commonly enjoyed during hot summer months. Today, Israeli salad has gained popularity worldwide, often featured in Mediterranean and health-conscious diets.

ILILside
4 servings
Servings4
15 ounces chickpeas
1 English cucumber
1 cup grape tomatoes
1 yellow bell pepper
1 red bell pepper
1/2 cup red onion
1/2 cup mint
1/2 cup parsley
juice of 2 whole lemons
1 teaspoon red wine vinegar
pinch of salt
pinch of pepper
1

Rinse and drain 15 ounces of chickpeas.

2

Chop 1 English cucumber into bite-sized pieces.

3

Chop 1 yellow bell pepper into bite-sized pieces.

4

Chop 1 red bell pepper into bite-sized pieces.

5

Slice 1/2 cup of red onion.

6

Chop 1/2 cup of mint and 1/2 cup of parsley.

7

Juice 2 whole lemons, catching the seeds in your hands.

8

Add 1 teaspoon of red wine vinegar, a pinch of salt, and a pinch of pepper to the salad.

9

Toss all the ingredients together until well mixed.

10

Refrigerate for about an hour to let the flavors meld.

Equipment Needed

vegetable chopper

Dietary

veganvegetariandairy-freeegg-freegluten-freenut-freelow-carbpaleo

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