• 2 lbs dryed chickpeas, slow boiled until done, approximately 2 hrs (let cool, then add)
  • 1 1/2 red, orange or yellow bell peppers
  • 1 large red onion
  • 1 whole garlic
  • 1 bundle parsley
  • 3 bundles basil (approximately 30-40 leaves)
  • 1 extra large cucumber
  • 5-6 celery sticks
  • Handful of kalamata olives
  • 6 tbsp cumin powder (can add more)
  • 1 1/2 tbsp ground cardamom
  • 4 tbsp oregano (can add more)
  • 4 tbsp pink Himalayan salt (try 4 but may need more. It's not too much, it's a lot of food.)
  • 1/2 cup real olive oil (usually found at your closest middle eastern store. Check the harvest date, not sell by date.)

  1. Chop peppers, onion, garlic, parsley, basil, cucumber, celery, and olives

  2. Mix all ingredients together well and refrigerate.

Best after 12 hours of refrigeration. This recipe makes a large amount of extremely delicious and healthy food that will last several days and feed many. A great lunch (or any other) meal. Goes great with raw goat or feta cheese.