Served as a side dish or stuffed in a soft pita with falafel or shawarma, with a smear of fresh hummus…oh my. Seriously yummy!
Ingredients
3c.halved cherry or grape tomatoesquarter the tomatoes if they are large
2large English cucumbers or 8 smaller Persian cucumbersdiced
2red bell peppersseeded and diced
2large carrotspeeled and thinly sliced into coins
1large white oniondiced
2c.rough chopped arugula
6scallionsthinly sliced
6large cloves garlicminced
⅓c.minced fresh cilantro
⅓c.minced fresh mint
⅓c.minced fresh parsley
1 15-oz.can chickpeasgarbanzo beans, rinsed and drained
for the salad dressing:
¼c.apple cider vinegar
juice and zest of 3 large lemons
¼c.extra-virgin olive oil
2tsp.ground sumac
2tsp.cumin
1tsp.cinnamon
kosher salt and freshly ground black pepperto taste
to finish the salad:
¼c.toasted pine nuts
Instructions
for the salad:
In a very large bowl, combine all salad ingredients. Fold to combine.
for the salad dressing:
In a small bowl, whisk together all salad dressing ingredients. Pour over salad and fold to combine. Refrigerate for 1 hour before serving, to let flavors mingle.
to finish the salad:
Gently fold salad to incorporate the dressing again. Add half the pine nuts and fold again. Sprinkle remaining pine nuts over top of salad. Serve.
This salad is most crisp the day it is made, but leftovers can be enjoyed for another day or so. This makes a large amount of salad, great for a big group. Divide all ingredients in half for a smaller salad.
Notes
Inspired by the wonderful chopped salads we ate when visiting Egypt.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.