Bean salad with garlic and sumac

    15 min

    Kidney beans, chickpeas, red onion and parsley are tossed in a garlic and lemon salad dressing and seasoned with sumac to create this Middle Eastern-inspired salad.

    3 people made this

    Serves: 6 

    • 4 tablespoons extra-virgin olive oil
    • 3 tablespoons freshly squeezed lemon juice
    • 1 1/2 teaspoons minced garlic, or to taste
    • sea salt to taste
    • freshly ground black pepper to taste
    • 1 bunch flat-leaf parsley, finely chopped
    • 1 (400g) tin kidney beans, drained and rinsed
    • 1 (400g) tin chickpeas, drained and rinsed
    • 175g finely chopped red onion, or to taste
    • 1 pinch ground sumac, or to taste

    Prep:15min  ›  Ready in:15min 

    1. Whisk olive oil, lemon juice and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, chickpeas and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.

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