Meena puts an Indian twist on a Middle Eastern salad. For a fresh and delicious treat, try this one out.
Dice one green bell pepper, one yellow bell pepper, one red bell pepper, and one orange bell pepper. Chop one large carrot into small pieces, dice one onion, dice one jalapeño pepper, and dice one tomato. Chop one bunch of parsley. Combine them into a large bowl, and add 2 cans of drained garbanzo beans (chickpeas). Mix together.
Tip: To avoid excess water in the salad, wash the vegetables the night before and keep them in the refrigerator overnight.
Add one tsp of ground cumin seeds, one tsp of garlic powder, and about one tsp of salt (to taste). Add half a cup of olive oil and 3/4 cup of lemon juice. Mix together, and serve.
It’s tempting to finish the bowl – save a little for your friends!