Yield: 8 servings

Course: Salad

Prep Time: 15 minutes

Cuisine: Middle Eastern

Cooking Time: 0 minutes

Calories: 182 kcal


  • 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


  • 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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  • 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.
November 12, 2020 — Simone Gargiulo