Recipe developer Alexander Gershberg’s cookbook Plant-Based is positioned as the perfect cookbook for vegan and vegetarian home cooks. Not only does the book have inspiring recipes (including classic recipes with a twist) but Gershberg includes lots of time-saving options and ingredient modifications, if needed.

Gershberg shares the story behind his Jerusalem Salad recipe. “There are many versions of this salad,” he writes. “It’s based on typical Middle Eastern Israeli/Arabic ingredients. It is not necessarily traditional – this is my modern version of it. You will typically find this kind of salad in street stalls or bistros, where you can eat it as a quick lunch.”

“Its [a light salad that] makes it very suitable for lunch and for warmer days. At the same time, [the salad is] still filling so people often eat it as a main dish. I recommend you (pressure) cook the chickpeas yourself, but if you are short on time and want to make it quickly, you could use chickpeas from a jar or can.”

What is a Jerusalem Salad?

Jerusalem salad, rooted in the culinary traditions of the Middle East and the historic city of Jerusalem, is celebrated for its vibrant, refreshing flavours. The crisp cucumbers and juicy tomatoes bring a cool, clean taste, while finely chopped onions add a sharp, aromatic bite. Fresh parsley introduces an earthy brightness, and the dressing – typically lemon juice and olive oil – adds a zesty tang. A touch of salt enhances the natural flavours, and optional additions like mint, garlic or sumac can introduce new flavour notes. Together, these ingredients create a lively balance that complements dishes like falafel or grilled meats, making Jerusalem salad a beloved staple across the Levant.

What’s in a traditional Jerusalem salad dressing?

Freshly-squeezed lemon juice, olive oil and sea salt. In Gershberg’s recipe, he’s swapped out olive oil for hulled tahini.

What is hulled tahini?

The outer shells of the sesame seeds have been removed so the tahini paste is paler and creamier than unhulled tahini. .

Jerusalem Salad

Alexander Gershberg

A Jerusalem salad recipe with tahini dressing is based on typical Middle Eastern ingredients, including chickpeas (garbanzo beans), lots of fresh parsley and tossed with crispy croutons, and the lemony, tahini-based salad dressing.

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Ingredients

Crispy Croutons

2-3 cups organic sunflower oil, for deep-frying croutons
3½ oz bread cut into small cubes

Salad

7 oz dried chickpeas (garbanzo beans) (option: soak dried chickpeas overnight in cold water and drained or use canned chickpeas)
1 red onion finely chopped
35 g parsley finely chopped
1 long cucumber de-seeded, finely chopped
12½ oz tomatoes or cherry tomatoes finely chopped
1 cup corn kernels
7 oz feto (fermented tofu) crumbled
1 tsp sea salt
black pepper

Tahini Dressing

2 tbsp freshly squeezed lemon juice
5½ oz hulled (white) tahini
2 tsp freshly squeezed lemon juice
½ tsp sea salt

Instructions

Crispy Croutons

Meanwhile, heat the oil in a heavy-based saucepan (it should reach about 4 1½ up the side of the pan) over high heat until it reaches 180°C (350° F). The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around their edges. Add the bread cubes and deep-fry for 1-2 minutes, until crisp and golden brown. Drain on paper towel.

Salad

Pressure cook the chickpeas in 700 ml (23½ fl oz) of water, or use soaked and drained chickpeas or canned chickpeas.
In a salad bowl, combine the chickpeas, croutons, onion, parsley, cucumber, tomato, sweet corn, feto, salt, a generous grind of black pepper and the lemon juice.

Tahini Dressing

To make the tahini dressing, combine the tahini, lemon juice, salt and 50 ml (1¾ fl oz) of water in a small bowl and whisk to a thin yoghurt-like texture, adding more water if necessary.
Serve the salad drizzled with the tahini dressing.

Notes

Time-saving tip

Pressure cook the chickpeas yourself, but if you are short on time and want to make the salad quickly, use chickpeas from a can.

How to make croutons without frying

You can also make the croutons in a preheated 350°C convection oven. Place the bread cubes on a baking tray, drizzle with 3 tablespoons of olive oil and sprinkle with 2 big pinches of salt. Transfer to the oven and bake for 10 minutes, then turn over and continue to bake for 5-10 minutes, until golden and crisp. Set aside to cool.

Keyword Chickpeas, Jerusalem Salad