A Vegan Medley with Israeli Salad

Sometimes, and by sometimes, I mean quite regularly I crave Israeli Salad, but I never know how to prepare it as a meal. So last night, I decided to try something a little different and keep the meal entirely vegan whilst also using the entire contents of my refrigerator so that way I wouldn’t waste any food.

I consider this a huge accomplishment for myself personally.

The recipe is fairly simple, everything is fairly easy to cook, however, the thing that might be a little tricky is timing. The simplest way to do this is to give every individual item care and focus. The asparagus should be cooked last because realistically it wilts quickly and cooks quickly. The rice and the potatoes are something that takes longer so while those are cooking you can prepare the salad and the chickpeas. Overall, take your time, focus on each piece, and don’t worry about messing up.



Yields: 2-4 servings

1 cup Jasmine Rice

For the Israeli Salad

1/2 cup of Cilantro

1/2 cup of Parsley

3 small Radish, small diced

1/2 Red Onion, small diced

1 Cucumber, small diced

1 Tomato, small diced

1/2 Lime Juice or Lemon Juice

1/2 tsp Salt

For the Chickpeas

1 can of Chickpeas, drained

1/2 tsp Cumin

1/4 tsp Coriander

1/4 tsp Turmeric

1/2 Shallot, minced

3 Garlic cloves, minced

1/2 tsp Salt and Pepper

For the Asparagus

8 Asparagus stalks, sauteed, chopped 1 inch pieces

1/2 Tbsp Olive Oil

1/2 tsp Salt and Pepper

For the Spiced Potatoes

3 Yukon Potatoes

1/2 tbsp Smoked Paprika

1/4 tsp Cumin

1/4 tsp Cayenne Pepper (or more depending on preference

1/2 Tbsp Salt and Pepper

1/2 tbsp Olive Oil


Preheat the oven to 425 degrees Fahrenheit, and begin by dicing the Yukon potatoes into 1/2 cubes and place in a bowl. Add the olive oil, smoked paprika, cumin, cayenne pepper, and salt and pepper and mix together until all of the potatoes are covered. Then add to a baking sheet and place in the oven regardless of whether the oven is to temperature. The potatoes need to be cooked for about 10-20 minutes, but in reality, you should just be able to poke them with a fork and test whether or not they are cooked. If they are hard to puncture give them another five or ten minutes to cook.

While the potatoes are cooking, start cooking the rice. For every cup of rice you make, add two cups of water. Bring the water with a pinch of salt to a boil, once boiling, add the rice and reduce the heat to a low. Allow rice to simmer for about 15 minutes uncovered or until the water is absorbed. Do not stir the rice as this makes the rice extremely sticky. If the rice is a bit dry add a few more tbsp of water and allow the water to be absorbed by the rice with the heat off.

Next, mince the garlic and finely chop the shallots. Add the shallots to a medium hot pan with olive oil and cook for 2-3 minutes, just until they start to gain color. Add the minced garlic to the pan and cook for 1-2 minutes. Then add the chickpeas to the shallots and garlic and reduce heat to medium-low heat. Drizzle with a tsp more of olive oil if necessary and add the cumin, coriander, and turmeric to the chickpea mixture. Stir in the spices until the chickpeas are fully covered. Allow them to cook for approximately 7-10 minutes.

For the asparagus, simply cook in a pan on medium heat with olive oil, for approximately 4-7 minutes. Depending on how hot the pan is. Again, the asparagus should not be too tender but still somewhat firm when punctured with a fork.

For the salad, finely chop the radish, cucumber, tomato, red onion and mix in a bowl. Then add the chopped parsley and cilantro. Drizzle with lime juice and salt and combine ingredients together. Allow this to rest in the fridge until the food is all prepared.

Once everything is cooked. Combine the ingredients to a plate and assemble as desired.

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