Israeli Salad

Tops 6 to 8 sandwiches or serves 6
Top the falafal sandwiches with this salad, or serve it on its own at another meal. Israeli cucumbers, which are like the Persian variety, can be found in gourmet stores, greenmarkets, and some supermarkets. If unavailable, use Kirby cucumbers.


  • 3 medium or 6 small Israeli cucumbers, chopped small
  • 4 Roma tomatoes, chopped small
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper


  1. Combine all ingredients together in a large bowl and season with salt and pepper to taste.
cook's note
Eat them often. They are an inexpensive protein and a great source of fiber. Cooked plainly, they possess a subtle natural taste but are also a perfect benign canvas to combine with different flavor profiles. Canned, they’re as convenient as it gets, but if you have the time to rehydrate the dried ones, you’ll get about six times the value for the price. If you aren’t accustomed to eating beans, start with chickpeas. There’s just something about the shape and texture of chickpeas—also known as garbanzo beans—that makes them a friendly introduction to the wide world of beans. On Friday nights, my Italian grandma always made a chickpea-based dish she called ceci e pasta.

NUTSHELL RECIPE: ceci e pasta
Drain a 15-ounce can of chickpeas and sauté them in olive oil with 2 cloves minced garlic. Add a 15-ounce can of chicken broth along with a 28-ounce can of good-quality tomatoes, crushed. Simmer for 20 minutes. Serve over boiled macaroni shells that will capture the round seasoned beans. Top with lots of grated cheese. There’ll be plenty of leftover sauce for next time.
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