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Israeli Salad

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Israeli Salad

Israeli salad is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. Of course, I included a little extra love in my Israeli salad recipe. Since I pride myself on a unique twist to my recipes, this oil-free version explodes with flavor. 

Whenever I plan my weekly menus, I always include a series of salads. Including salads in daily meals provides nutrient-dense foods which aid in digestion as well as nutrition. Then, include some protein-rich chickpeas, and this Israeli salad scores high on my list. 

Although most Israeli salads include oil as the dressing, my oil-free version packs fresh flavors! So, let's make an incredible earthy salad for your next gathering. 

Israeli Salad Veggies

First, start with the base vegetables characteristic of an Israeli salad. I used my favorite kitchen gadget to chop the vegetables perfectly, my vegetable chopper, with a small blade. 

Mueller Vegetable Chopper

  • English cucumber
  • Red onion
  • Grape tomatoes 
  • Red bell pepper
  • Yellow bell pepper

The lemons and herbs

Additional Ingredients for a unique Israeli Salad

Then, add fresh parsley, mint, fresh lemon, and lemon zest. 

Next, add a can of chickpeas, a little red wine vinegar, garlic, salt, pepper, and stir.  I do, however, recommend allowing the salad to chill for at least an hour for the flavors to enhance in the refrigerator. 

Once chilled, stir the salad again and taste for additional salad and pepper for individual preference. 

Israeli salad Served

Now, serve as a side dish or a main entree. For additional protein, serve with Tempeh Grilled or Grilled Tofu. 

Also, if you have extra salad, it makes for a fabulous lunch the next day. Even though the salad is dressed, it doesn't get soggy. Instead, the fresh flavors of the herbs and lemon juice heighten the vegetables' flavors without bogging them down. 

You will love how fresh and satisfying this Israeli salad tastes! 

Israeli Salad Recipe

So, get chopping and enjoy this wonderful Israeli salad! 

Looking for more nutrient-dense salads to add to your daily menu? 

Israeli Salad
Yield: 8 servings

Israeli Salad

Prep Time: 10 minutes
Total Time: 10 minutes

Israeli salad is a chopped salad packed with vibrant vegetables, chickpeas, and fresh herbs in an oil-free lemony dressing. Made ahead of time, the flavors in this Israeli salad enhance as it chills.

Ingredients

  • 1 English cucumber, diced
  • 1 cup Red onion, diced
  • 1 clove garlic, minced
  • 1 cup Grape tomatoes, cut into small pieces
  • 1 Red bell pepper, diced
  • 1 Yellow bell pepper, diced
  • 1/2 cup Fresh Parsley, chopped
  • 1/2 cup Fresh Mint, chopped
  • 2 Lemons juices + the zest of 1 lemon
  • 1 teaspoon red wine vinegar
  • 1 15 ounces can chickpeas, rinsed and drained
  • Salt and Pepper to taste

Instructions

  1. Dice all the vegetables the same size ad transfer them to a large bowl.
  2. Rinse and drain the chickpeas. Add to the chopped vegetables.
  3. Juice both lemons and zest one in a small bowl; add the red wine vinegar, garlic, and zest; stir and pour over vegetables.
  4. Now, add the herbs, salt, and pepper. Stir, cover, and refrigerate for at least an hour. so the flavors enhance.
  5. Stir again before serving and taste to adjust salt and pepper per preference.

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Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 131Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 192mgCarbohydrates 26gFiber 6gSugar 9gProtein 5g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Israeli / Category: Salads

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