Israeli Chopped Salad

Club Recipes


This Mr. Food recipe was prepared by Mary Ellen Taylor at our May, 2013, meeting. Try and make this recipe at day in advance so that the flavors have more time to "marry".


★★★★★ 1 vote

2 Hr 20 Min


  • 2 medium
    sized cucumbers, peeled, seeded, and diced (2 cups)
  • 2 medium
    sized green bell peppers, cored and diced (1 1/2 cups)
  • 3 medium
    sized tomatoes, seeded and diced (1 1/2 cups)
  • 1/4 c
    chopped onion
  • 2 1/4 oz
    can sliced black olives, drained (1/2 cup)
  • 15 - 19 oz
    can garbanzo beans (chick peas), rinsed and drained
  • 1/3 c
    olive oil
  • 3 Tbsp
    lemon juice
  • 1/2 tsp
    white pepper
  • 1 1/2 tsp
  • 4 tsp
    white vinegar

How to Make Israeli Chopped Salad


  1. In a large bowl, combine the cucumbers, greenpeppers, tomatoes, onion, olives and garbanzo beans.
  2. In a small bowl, combine the remaining ingredients to make dressing; mix well.
  3. Pour dressing over the vegetables and stir to coat.
  4. Cover and chill for 2 to 3 hours or overnight, allowing the mixture to mainae before serving.

Printable Recipe Card

About Israeli Chopped Salad

Course/Dish: Other Salads

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