Follow these steps for perfect results
chickpeas
drained and rinsed
black beans
drained and rinsed
tomatoes
diced
red onion
diced
fresh flat-leaf parsley
chopped
fresh mint
chopped
lemon
juiced
extra-virgin olive oil
garlic
minced
ground cumin
salt
black pepper
freshly ground
Drain and rinse the chickpeas and black beans.
Dice the tomatoes and red onion.
Chop the fresh parsley and mint (if using).
Combine chickpeas, black beans, tomatoes, red onion, parsley, and mint in a large bowl.
Juice the lemon.
Mince the garlic clove.
In a separate bowl, whisk together lemon juice, olive oil, garlic, cumin, salt, and pepper.
Pour the dressing over the chickpea mixture and toss to coat.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to blend.
Expert advice for the best results
Adjust the amount of lemon juice and olive oil to taste.
For a spicier salad, add a pinch of red pepper flakes.
Allow the salad to marinate for at least 30 minutes to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a bowl or on a platter. Garnish with a sprig of fresh parsley or mint.
Serve as a side dish with grilled meats or vegetables.
Serve as a light lunch with pita bread.
Serve as an appetizer with hummus and other Middle Eastern dips.
The acidity of the rosé complements the tangy flavors of the salad.
A refreshing and light beverage that won't overpower the flavors of the salad.
Discover the story behind this recipe
A common and popular salad served throughout the Middle East, often as part of a mezze platter.
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