It’s filled with color and flavor from the bell peppers, tomatoes, scallions, and red onions. The freshly-squeezed lemon juice and fresh mint give it a clean finish. Serve it plain or as a stuffing for pita bread. It also goes well with Homemade Toasted Pita Chips (see Syrian Chickpea Soup recipe).

Ingredients:

2 cucumbers, seeded and diced
2 yellow bell peppers, seeded and diced small
2 red bell peppers, seeded and diced small
1 red onion, peeled and diced small
1 pound grape tomatoes, cut in half lengthwise
1 bunch scallions, sliced thin
1 can (16 ounces) chickpeas, drained and rinsed
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1/2 cup top quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
3 whole wheat pita breads

Directions:

In a mixing bowl combine the cucumbers, yellow and red peppers, onion, tomatoes, scallions, chickpeas, mint, parsley, and garlic. In a separate small bowl whisk together the olive oil, lemon juice, and vinegar. Drizzle over the vegetables. Season with salt and pepper and toss well. Let sit 30 minutes before serving so the flavors blend.

Pass pita bread at the table for guests to stuff their own sandwiches, or toasted pita chips to serve on the side.

Makes 6 to 8 servings.