Barefoot Contessa | Israeli Vegetable Salad | Recipes

Ingredients

• 1 (1 pound 13-ounce) can chickpeas, rinsed and drained
• 1 cup tahini (ground sesame paste)
• 1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
• 3 tablespoons chopped garlic (9 cloves)
• 1½ teaspoons ground cumin
• ½ teaspoon Sriracha
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced
• 2 cups heirloom cherry tomatoes, halved or quartered
• 1 cup (½-inch-diced) Holland red bell pepper (1 large)
• ¾ cup (¼-inch-diced) red onion
• ½ cup julienned fresh mint leaves, for garnish
• Toasted pita bread, for serving