Israeli Chopped Salad

Israeli Chopped Salad
I have been making this crunchy, refreshing salad since Micki Glucksman moved from Israel to
my street in the 1970s. As we were growing up together, I used to love to eat at her house because
her mom always made Israeli food, including this salad. It’s filled with color and flavor from the
bell peppers, tomatoes, scallions, and red onions. The freshly-squeezed lemon juice and fresh mint
give it a clean finish. Serve it plain or as a stuffing for pita bread. It also goes well with
Homemade Toasted Pita Chips

2 cucumbers, seeded and diced
2 yellow bell peppers, seeded and diced small
2 red bell peppers, seeded and diced small
1 red onion, peeled and diced small
1 pound grape tomatoes, cut in half lengthwise
1 bunch scallions, sliced thin
1 can (16 ounces) chickpeas, drained and rinsed
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1/2 cup top quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Kosher salt and freshly ground black
pepper, to taste
3 whole wheat pita breads

■ In a mixing bowl combine the cucumbers,
yellow and red peppers, onion, tomatoes,
scallions, chickpeas, mint, parsley, and garlic.
In a separate small bowl whisk together the
olive oil, lemon juice, and vinegar. Drizzle over
the vegetables. Season with salt and pepper
and toss well. Let sit 30 minutes before serving
so the flavors blend.

■ Pass pita bread at the table for guests to
stuff their own sandwiches, or toasted pita
chips to serve on the side.
Makes 6 to 8 servings