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
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
Method Prep:15min › Ready in:15min
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.