The “Rachel Green” Salad

Name: The “Rachel Green” Salad
Yield: Serves 2–4
Ingredients: ¼ cup (16 g) fresh parsley, chopped; ¼ cup (8 g) fresh mint, chopped; 2 tbsps. (20 g) pistachios, chopped; ⅓ cup (50 g) feta cheese, crumbled; 1 English cucumber or 4–5 Persian cucumbers, chopped; 1 red onion, chopped; 2 cups (300 g) cherry tomatoes, sliced; 1 English cucumber or 4–5 Persian cucumbers, chopped; ¼ tsp. (0.6 g) pepper; ¼ tsp. (1.4 g) salt; 1 cup cooked chickpeas (a.k.a. garbanzo beans), rinsed and drained; 1 cup cooked chickpeas (a.k.a. garbanzo beans), rinsed and drained; ¼ cup (60 ml) lemon juice; 1–2 cloves garlic, grated; 3 tbsps. (45 ml) extra-virgin olive oil

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

¼ cup (60 ml) lemon juice
3 tbsps. (45

Vegetarian
Gluten-free

Method

Directions

At the bottom of a large salad bowl, whisk together the first five ingredients.
Add the remaining ingredients and toss well to combine. (You can prepare this salad in jars up to 4 days in advance for future meals by equally dispersing the dressing at the bottom of two 32-ounce canning jars [2 one-liter jars] or four 16-ounce Mason jars [fou