MIDDLE EASTERN CHICKPEA SALAD (BALELA)

INGREDIENTS

• 15 ounce can of chickpeas, drained and well rinsed
• 7 ounces canned black beans, drained and rinsed
• 1/2 cup finely chopped tomatoes
• 1/3 cup minced red onion
• 1/3 cup finely chopped bell peppers, assorted colors
• 1/3 cup finely chopped cucumber
• 1/4 cup finely chopped black olive
• 1/4 cup halved or sliced stuffed green olives
• 2 cloves garlic, very finely minced
• 1 packed cup parsley leaves, minced
• 1/2 packed cup mint leaves, minced

Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh squeezed lemon juice
• 1 teaspoon sumac, or more to taste
• salt and fresh cracked pepper to taste

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INSTRUCTIONS

• Whisk together the dressing and taste to adjust any of the ingredients.
• Add all the salad ingredients to a large bowl and toss lightly with the dressing.
• Serve with labneh, either along side, or on top, and fresh pita bread, toasted or not.