Israeli Salad with Lemon Garlic Tahini Dressing
Israeli Salad consists of cucumber, vivid tomatoes, peppers, green herbs and robust chickpeas to make this satisfying vegetarian delight.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Kirby/Persian cucumbers (diced)
- 2 large tomatoes (deseeded and diced)
- 1 red bell pepper (diced)
- 1 small red onion or 1/2 onion (diced)
- 1 tbsp chopped parsley
- 1/2 tbsp chopped mint
- salt to taste
- 400g / 14oz canned chickpeas (drained)
- 1/2 cup tahini
- 1 lemon (zest and juice only)
- 1 clove garlic (grated)
- water
- salt to taste
Instructions
- 1
Dice the cucumbers, tomatoes, red bell pepper and red onion in equal-sized pieces. Take the parsley and mint leaves off their stalks and chop them up. Drain the canned chickpeas. Combine the diced vegetables, herbs and the canned chickpeas in a large mixing bowl.
- 2
In a medium bowl mix the tahini with the lemon zest and lemon juice, grate the garlic clove into it. The add enough water to make the dressing pourable consistency. The amount of water will depend on how thick or runny your tahini us. Start with 2 tablespoons of water and add more if needed. Salt to taste.
- 3
Drizzle the tahini dressing over the mixed vegetables and toss to coat evenly. Serve immediately.