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Parve
Easy
10 Minutes
Diets 
This easy Israeli-inspired lunch is a great one for kids, especially after Shabbos when (if you’re like me) you have leftover Israeli Salad on hand in the fridge.
1 large red pepper, diced
1 large English cucumber, diced
2 medium tomatoes, diced
1/2 red onion, diced
2 tablespoons Bartenura Olive Oil
1 teaspoon vinegar
salt to taste
pepper to taste
4 large wraps or 6 small
1 container hummus
1 (15-ounce) can chickpeas, drained and rinsed, or 15 ounces Gefen Organic Chickpeas
Prepare all ingredients for Israeli Salad in bowl.
Take a wrap, add some store-bought hummus (I make my own but store-bought works too) to the middle of the wrap and spread evenly with back of spoon (use as much or as little of the hummus that you want). Add some chickpeas and then sprinkle on Israeli Salad.
Wrap it and cut in half. I roll foil around it so it all stays together for the lunch.
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Vinegar I’ve never heard of vinegar in Israeli Salad. I can’t wait to try this! What type of vinegar do you recommend?
I think standard would be fine. But feel free to experiment.