Ingredients

• 2 cans chickpeas (rinsed drained)
• 1 can black beans (rinsed and drained)
• 1 red bell pepper (chopped)
• 2 cups baby tomatoes (sliced in quarters)
• 1/2 small Persian cucumber (chopped)
• 1/2 red onion (chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sumac
• 1 squeeze lemon juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons white vinegar

Directions

• 1. In a large bowl, mix the chickpeas, black beans, bell pepper, tomatoes, cucumber, red onion, parsley, and mint.
• 2. In a separate small bowl, whisk together the salt, pepper, sumac, lemon juice, olive oil, and vinegar.
• 3. Pour the dressing over the salad, and toss to combine. Serve chilled or at room temperature.
• 4. Store in an airtight container in the fridge for up to 4-5 days, and toss to combine before serving.

Nutrition

Photos