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This salad is totally outrageous. Anyone who tries it says they must make it. Thank you, Tobie N., for sharing this recipe.
1 (9-oz./225-g.) container prepared chickpeas (I used Shloimy’s)
1 (15 oz./425-g.) can corn, drained
1 (15-oz./425-g.) can peas, drained
6 Israeli pickles such as Haddar Cucumbers in Brine, quartered and diced finely
1 tablespoon fresh dill, chopped
1 cup Gefen Mayonnaise
1 tablespoon sugar
2 tablespoons fresh dill, chopped (or 2 cubes Dorot Gardens Frozen Dill or 2 teaspoons dried dill)
3 tablespoons Tonnelli Red Wine Vinegar
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon black pepper
Mix salad ingredients.
Combine dressing in a separate bowl.
Toss salad with dressing 10 minutes before serving.
Photography by Moishe Wulliger
Food Styling by Renee Muller
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Chickpea and Dill Salad it tasted very very delicious and Tank you
You are very welcome.
Picture perfect I tried this salad with the ingredients listed…and lets just say it looked quite different from the picture. I would do it with fresh veggies only as opposed to the canned version, for the fresh, crisp bright look.
Canned peas look very dull, as well as canned corn.
Otherwise, the blend of flavors was awesome!
I would use the dressing as a delicious version of run-of-the-mill dill dip.
Thanks for the feedback!