So, last night I got to eat a wonderful pre-Yom Kippur meal with two of my good friends. One of my friends did the main course cooking (an amazing lemon/olive chicken dish, couscous, and challah) while I contributed my favorite eggplant salad (minus the cheese of course) and this salad.
I was skeptical at first about how the ingredients would all work out but, let me tell you, it was the perfect compliment to my friend’s Moroccan cooking.
Skill Level: If you can cut veggies with a knife, you can make this salad.
The salad was yet another Pinterest find and the original recipe can be found here.
- If any of these veggies are your favorite, make sure to add more!
- If you can’t find fresh basil at the store (like me), squeezable basil (which sounds super unappealing) or dried basil will also work.
- You can also add in 1 small chopped white onion but I left it out ’cause onions aren’t really my thing…except for scallions
- The original recipe also calls for nigella seeds but I don’t own those
- 1 can of chickpeas
- Sesame seeds (as many or as few as you want)
- 1/2 cup of chopped cilantro
- 10 basil leaves (or basil in whatever form you can find)
- 1 tablespoon of sesame OR olive oil
- 2-3 chopped scallions
- 1 teaspoon of balsamic vinegar
- 2 big tomatoes
- 1 carrot
- Salt to taste
Combine all vegetables and sesame seeds in bowl. Toss with balsamic vinegar and oil.