Israeli Chopped Salad

SERVES: 6

CHILL TIME: 2 Hr

Every culture has its own version of vegetable salads, and this Israeli salad is typical of how many Middle Eastern people prepare their salad vegetables. (Salad is so easy to eat when it's made this way!)

What You'll Need

2 medium-sized cucumbers, peeled, seeded, and diced (2 cups)
2 medium-sized green bell peppers, cored and diced (1-1/2 cups)
3 medium-sized tomatoes, seeded and diced (1-1/2 cups)
1/4 cup chopped onion
1 (2-1/4 ounce) can sliced black olives, drained (1/2 cup)
1 (15- to 19-ounce) can garbanzo beans (chick peas), rinsed and drained
1/3 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon white pepper
1 1/2 teaspoon salt
4 teaspoons white vinegar

What to Do

In a large bowl, combine the cucumbers, green peppers, tomatoes, onion, olives, and garbanzo beans.
In a small bowl, combine the remaining ingredients to make dressing; mix well.
Pour the dressing over the vegetables and stir to coat.
Cover and chill for 2 to 3 hours or overnight., allowing the mixture to marinate before serving.

Notes

If you can, make this a day in advance so that the flavors have more time to "marry."

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 224
Calories from Fat 136
Total Fat 15g 23 %
Saturated Fat 1.7g 9 %
Trans Fat 0.0g 0 %
Protein 4.8g 10 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 782mg 33 %
Total Carbohydrates 18g 6 %
Dietary Fiber 4.2g 17 %
Sugars 4.7g 0 %

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Caladium

Aug 20, 2012

Enough salt already with the olives...especially if you let it sit overnight. I use red bell pepper instead of the green in my salad and top it all off with feta cheese.

whosyournana 96222 26

Aug 17, 2012

sounds so cool and refreshing. now i may add diced chicken or turkey for a one a dish lunch.

meatandtaters

May 05, 2012

I'd have to substitute white navy beans for the garbanzo beans.

Member 1796244

Mar 07, 2012

I forgot to mention in my rating, when I said how much I love this recipe, that I agree with another person that rated this. This recipe does not need that much salt. I used 1/2 tsp and it was perfect to me. :)

Member 1796244

Mar 07, 2012

I have made this recipe 3 X now, and I love it! I gave the recipe to some friends and they love it too! It is one of my absolute favorites! I like red or orange sweet pepper in place of the green., also like to add a teensy bit of garlic powder.

Member 1796244

Dec 25, 2011

This is wonderul! I would decrease the salt ! Next time I make this, I will use 1/2 tsp of salt, instead of 1 1/2 tsp! Its really good and does not need this much salt. I will also add about a 1/4 tsp of minced garlic! yuuuuuuum!