Lebanese Lemon-Parsley Bean Salad

Middle Eastern, Salads

Source:

Ingredients

2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 small red onion, diced

2 stalks celery, sliced in half or thirds lengthwise and chopped

1 medium cucumber, peeled, seeded and diced

¾ cup chopped fresh parsley

2 tablespoons chopped fresh dill or mint

¼ cup olive oil

¼ cup lemon juice (about 1 ½ lemons)

3 cloves garlic, pressed or minced

¾ teaspoon salt

Small pinch red pepper flakes

Hummus

1½ cans (15 ounces each) chickpeas, rinsed and drained, or 2½ cups cooked chickpeas

⅓ cup fresh lemon juice

¾ cup chopped parsley

¼ cup tahini

2 to 5 cloves garlic, roughly chopped

¼ teaspoon fine grain sea salt

Dash freshly ground black pepper

1 tablespoon olive oil, plus more for drizzling

Baked pita chips

Whole grain pita bread

Olive oil

Fine grain sea salt

Directions

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).

Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.

Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

To make the hummus: in a food processor, combine the chickpeas, lemon juice, parsley, tahini, garlic, sea salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. Add salt to taste, transfer to a serving bowl and top with a light drizzle of olive oil.

To bake the pita chips: preheat the oven to 400 degrees Fahrenheit. Slice your pita bread into small wedges, like you would a pizza. Brush pita wedges with olive oil on both sides, and sprinkle with sea salt. Bake for 10 minutes, flipping halfway, or until the pita chips are crisp and lightly golden.