This Jerusalem Salad Recipe is a guaranteed winner thanks to loads of fiber and satisfying protein. It’s perfect in every season and a breeze to make. I first tried it at the Israeli coffee chain, Aroma, and knew I had to add it to our family’s regular salad routine.
It’s that good and that easy to make (and yes, even my kids like it). The key to preparing it quickly is to have hard-boiled eggs on hand. I like to make a dozen or so each Sunday and then store them in the fridge for easy access throughout the week.
Eat it solo, or with a handful of Indian Spice Roasted Chickpeas for texture and my famous Grilled Peaches Dessert Recipe.
And if you’ve never been to Aroma Cafe, it’s sort of the Starbucks of Israel—only with hot, quick foods on real plates (if you’d like) and a distinctly local flavor.
It’s so local and so specific to the Middle Eastern palate that Starbucks couldn’t make it in Israel. Imagine that? I love the rich menu of really tasty hot and cold coffee drinks and funky modern decor that is unique to each of the chain’s several locations throughout Israel.
Be sure to check out more of our mouth-watering recipes after you make this one!
Ingredients
- 1 whole small tomato, chopped
- 1 whole medium Persian cucumber, chopped
- 1/2 cup canned chickpeas, toasted lightly in a pan
- 1/4 cup chopped parsley
- 2 whole hard-boiled eggs, grated
- 1/4 whole red onion, finely chopped
- 1 handful croutons of your choice (we like sourdough here, but it’s up to you)
- 2 tbsp tahini
- 1 tbsp very high-quality extra virgin olive oil
- 1 tbsp fresh lemon juice (do not use the bottled stuff here!)
Directions
- Chop all your raw veggies, toss into a salad or mixing bowl.
- Place your chickpeas with a little olive oil in a skillet and toast until warm. This should take only a minute or so, be careful not to burn.
- Add chickpeas to your salad bowl, top with croutons.
- Using a cheese grater, grate your two hard-boiled eggs on top.
- In a separate bowl, whisk together tahini, extra virgin olive oil and lemon juice. Pour over the top of your salad.
- Combine all the salad ingredients with your homemade tahini dressing.
- Add salt and pepper to taste. Serve with warm bread if you choose.
If you love this story and photos, join the Luxe Living by TheLuxurySpot.com Facebook group.
Jerusalem Salad Recipe
Ingredients
- 1 whole small tomato, chopped
- 1 whole medium Persian cucumber, chopped
- 1/2 cup canned chickpeas, toasted lightly in a pan
- 1/4 cup chopped parsley
- 2 whole hard-boiled eggs, grated
- 1/4 whole red onion, finely chopped
- 1 handful croutons of your choice (we like sourdough here, but it's up to you)
- 2 tbsp tahini
- 1 tbsp very high quality extra virgin olive oil
- 1 tbsp fresh lemon juice (do not use the bottled stuff here!)
Instructions
- Chop all your raw veggies, toss into a salad or mixing bowl.
- Place your chickpeas with a little olive oil in a skillet and toast until warm. This should take only a minute or so, be careful not to burn.
- Add chickpeas to your salad bowl, top with croutons.
- Using a cheese grater, grate your two hard boiled eggs on top.
- In a separate bowl, whisk together tahini, extra virgin olive oil and lemon juice. Pour over the top of your salad.
- Combine all the salad ingredients with your homemade tahini dressing.
- Add salt and pepper to taste. Serve with warm bread if you choose.
If you love this story and photos, join the Luxe Living by TheLuxurySpot.com Facebook group.
