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Jerusalem Salad Recipe from Aroma Cafe in Israel

Jerusalem Salad Recipe

Print Recipe
A quick and satisfying vegetarian salad with loads of fiber and protein—straight from Aroma Cafe in Israel
Course Appetizer, Salad, Snack
Cuisine fusion, israeli, middle eastern
Keyword chickpeas, eggs, israel, salad, vegetarian
Prep Time 5 minutes
Cook Time 1 minute
Servings 1 person
Cost $3

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.