Israeli Salad

4.89 from 18 votes

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.

Prep Time10

Total Time10

Course: Salad

Cuisine: Israeli

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 124kcal

Author: Kathy Carmichael

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
½ cup fresh Parsley chopped
½ cup fresh Mint chopped
2 lemons juiced + the zest of 1 lemon
1 teaspoon red wine vinegar
15 ounces chickpeas rinsed and drained (1 can)
Salt and Pepper to taste

Instructions

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

Video

Notes

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 herbs and lemon juice flavors heighten the vegetables' flavors without bogging them down.
To have fresh lemon juice all year round, freeze lemon juice in ice cube trays when lemons are inexpensive and in the season to use throughout the year.
I make this salad and enjoy it all week long. It will stay fresh for 5 days in the refrigerator.
The flavors of the ingredients in the salad develop over time, so allow the salad to chill in the refrigerator for at least an hour for the best results.
For quicker meal prep and help to chop, consider buying a vegetable chopper.
If you don't like chickpeas, swap them for white beans.

Nutrition