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August 10, 2021
Dear Friends and Family,
This Israel Vegetable Salad is the perfect way to provide a nourishing snack for hungry, wet kids (and adults) and is so easy to assemble and serve -- especially if you use canned beans. It comes via Ina Garten BUT I have made one major modification that makes it balanced in Omega-3s and Omega-6s: I left out the Tahini.
Tahini, or sesame paste, is delicious, but it is so high in Omega-6s, there is no way you can balance those out in a recipe. (Well, maybe, but only by adding lots of flax meal or flax seed oil). A simpler way to make a high Omega-3 hummus is to leave the Tahini out. I don't think you're going to miss it one little bit, especially in this spectacular summer salad.
Enjoy and happy summer.
1 (1 pound 13-ounce) can chickpeas, rinsed and drained or 13-15 ounces of freshly-prepared, drained chickpeas
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha (or other hot sauce, to taste)
2/3 cup good quality canola oil
Kosher salt and freshly ground black pepper
1 large cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving
"Cook Like a Pro: Recipes and Tips for Home Cooks" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.
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