Mediterranean Chopped Salad

Mediterranean Chopped Salad

ingredients

for the salad:
• 3 c. halved cherry or grape tomatoes (quarter the tomatoes if they are large)
• 2 large English cucumbers or 8 smaller Persian cucumbers, diced

• 2 red bell peppers, seeded and diced
• 2 large carrots, peeled and thinly sliced into coins
• 1 large white onion, diced
• 6 scallions, thinly sliced
• 6 large cloves garlic, minced
• 1/3 c. minced fresh cilantro
• 1/3 c. minced fresh mint
• 1/3 c. minced fresh parsley
• 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
• 2 c. rough chopped arugula

for the salad dressing:

• 1/4 c. apple cider vinegar
• 1/4 c. extra-virgin olive oil
• 2 tsp. cumin
• 1 tsp. cinnamon
• kosher salt and freshly ground black pepper, to taste
• juice and zest of 3 large lemons

preparation

for the salad:

In a very large bowl, combine all salad ingredients. Fold to combine.

for the salad dressing:

In a small bowl, whisk together all salad dressing ingredients. Pour over salad and fold to combine. Refrigerate for 1 hour before serving, to let flavors mingle.

This salad is most crisp the day it is made, but leftovers can be enjoyed for another day or so. This makes a large amount of salad, great for a big group. Divide all ingredients in half for a smaller salad.

For a printable version of this recipe, go here:
https://docs.google.com/document/d/1TIW31X_xQqpid346aY91tJQ5WNFB1KrsgDM-_OehVac/edit?usp=sharing