New this month
Get the Allrecipes magazine

Middle Eastern Bean Salad


"I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers."
Added to shopping list. Go to shopping list.


15 m servings 197 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.


  • Cook's Notes:
  • Sumac is a ground spice, reddish in color, that has a bright, tangy flavor. I've found it in a Middle Eastern market and online.
  • Garlic puree can be substituted for the minced garlic.

Nutrition Facts

Per Serving: 197 calories; 10.2 g fat; 21.9 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 299 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

I have made this twice now. I keep adding vegetables to it and it just gets better. I enjoy it more the longer it sits - 3-4 hrs

12.16.15 Love the bright flavor that the fresh lemon juice brings to this salad. This family loves bean salads, and we enjoyed this recipe.