Middle Eastern Vegetable Salad- recipe by Ina Garten (serves 4 to 6) This is such a hearty and satisfying salad, made regularly at my place as quick weeknight meal. It’s got chickpeas (canned – making life even easier), cucumbers, tomatoes and lots of fresh herbs, packing it with flavor. I am flexible with the amount of ingredients while making this recipe. Except for the can of chickpeas, I cut the recipe in half . After all, we are only 2 1/2 people eating. I like to serve it with whole wheat pita bread (toasted). Ingredients: 10 scallions, white and green parts, thinly sliced 1 pound ripe tomatoes, seeded, cored, and 1/2 -inch diced 1 hothouse cucumber, halved lengthwise,seeded, and 1/2 . . . CLICK TO READ MORE