Israeli Salad with Chickpeas, Feta & Fresh Mint

Don't be afraid of improvising when you make salad.

In our home there is a clear division of labor when it comes to the kinds of meals we both cook. The husband is in charge of meat and fish. I am in charge of soups, sauces and salads. (And dessert too of course).

Salads are really so much fun to throw together. I love experimenting with seasonal ingredients I find at my local farmer’s market and also using ingredients I have hanging around in my house. And above all about salads: I love that you can improvise.

The salad calls for arugula but all you have is spinach? Just substitute! Have some apples in the house that you want to use before they go bad? Chop them up and throw them in! This is actually how some of my best salad creations came about in the first place including one of my favorites, this Spinach, Blueberry & Goat Cheese Salad with edamame and cucumbers. It was literally what I had in my fridge and it happened to combine together for a delightful and delicious result.

Israeli salad with chickpeas and feta

 

I have found that traditional Israel salad is just the kind of salad that can be made into multiple variations, each one slightly different. For a little more spice you can add a pinch or two of sumac. You can leave out the peppers, leave out the cucumbers, or even add a few things, like chickpeas, feta and mint.

This salad came about like so many of my other favorite salad combinations. It was Saturday afternoon, my daughter was playing at the park with her dad and I was given a few moments to enjoy lunch by myself – glorious. Wine might have also been involved. I looked in the fridge, and threw together what I had: tomatoes, cucumber, peppers, chickpeas and feta!

And by adding chickpeas and feta, this classic side salad becomes a light but hearty main dish packed with protein, fiber and most importantly, flavor.

 

Ingredients

2 cups cherry tomatoes, halved

1 cucumber, peeled, seeded and diced

1 orange or yellow bell pepper, diced

¼ cup diced red onion

2 scallions, sliced

1 ½ cups canned chickpeas, rinsed

¼ cup crumbled feta cheese

2 Tbsp chopped fresh mint

2-3 Tbsp extra virgin olive oil

Juice from ½ lemon

Salt and pepper

Directions

Combine tomatoes, cucumber, pepper, red onion, scallion, chickpeas and feta cheese in a medium bowl.

Dress with lemon juice, olive oil and salt and pepper to taste. Sprinkle fresh mint on top.

Keep on Noshing

Israeli 7-Layer Salad with Labneh Poppyseed Dressing Recipe

Bright greens, toasted pistachios, black lentils and sugar snap peas give this salad a burst of texture in every bite.

Bazargan Recipe: Syrian Tabbouleh Salad for Summer

The flavors of this light salad develop more completely the longer it sits.

Israeli Salad Ceviche

Summer is here and it’s time for fresh, easy and quick recipes so you can be out at the beach ...

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Chocolate Cranberry Challah Rolls with Citrus Sugar

Simple, sophisticated and just a little fancy.