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Paula Levine Weinstein and Julie Komerofsky Remer
Paula Levine Weinstein and Julie Komerofsky Remer
At a Glance
Prep Time : 10min
Course : Salad
Special : Caffeine-Free, Cooking for Two, Easy, Egg-Free, Gluten-Free, High Protein, Kosher (Parve), Lactose-Free, Low Calorie, Low Carb, Low Fat, Non-Alcoholic, Nutrient Dense, Quick, Sugar-Free, Vegan, Vegetarian, Wheat-Free
Type of Prep : Toss
Cuisine : Kosher
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Summer
Spiciness Indicator : Mild
 
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Recipes from Paula Levine Weinstein and Julie Komerofsky RemerSalad RecipesIsraeli Food

Chickpea Salad (Parve)

From Paula Levine Weinstein and Julie Komerofsky Remer

Legumes like chickpeas (also called garbanzo beans) are a main component of the Mediterranean diet. Hummus and felafel are two popular Israeli dishes that are made from chickpeas. This salad, from Paula Levine Weinstein and Julie Komerofsky Remer, is another way to enjoy this tasty, high fiber bean.

INGREDIENTS:

  • 1 (19 oz.) can chickpeas, drained
  • 1 medium tomato, seeded and diced
  • 1/8 cup chopped green pepper
  • 1/8 cup chopped red pepper
  • 1/8 cup olives, halved
  • 1/8 cup chopped fresh parsley
  • 2 green onions, chopped
  • 1 1/2 Tbsp. chopped fresh oregano (less if using dried)
  • 1/4 cup olive oil
  • 1 1/3 Tbsp. balsamic vinegar
  • 1/8 tsp. salt
  • dash of pepper

PREPARATION:

1. Combine first 8 ingredients in a bowl; toss. Set aside.
2. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously.
3. Pour dressing over chickpea mixture; toss.
4. Serve at room temperature. Serves 5 to 6.

SOURCE:

Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
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