Serves: 4
Total Calories: 202
1. Place all of the ingredients in a medium bowl and toss. Let stand for 10 minutes at room temperature.
2. Transfer salad to bowls and serve.
For a Change . . .
* Soak 1 cup sun-dried tomatoes in 2 cups water for 1 hour, or until soft. Drain the tomatoes, then mix them with the salad and add 1 cup sprouted chickpeas for a heavier meal.
FYI . . .
In some parts of the Middle East this salad is served for breakfast. Now that’s a healthy start to the day!
This Classic Middle Eastern Salad recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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