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Israeli Vegetable Salad
Ingredients
  • 1 (1 pound 13-ounce) can chickpeas, rinsed and drained
  •  
  • 1 cup tahini (ground sesame paste)
  • 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
  • 3 tablespoons chopped garlic (9 cloves)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon Sriracha
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced
  • 2 cups heirloom cherry tomatoes, halved or quartered
  • 1 cup (½-inch-diced) Holland red bell pepper (1 large)
  • ¾ cup (¼-inch-diced) red onion
  • ½ cup julienned fresh mint leaves, for garnish
  • Toasted pita bread, for serving
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