Israeli Vegetable Salad

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. 

Susie

I

ngredients: 

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