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Middle Eastern Bean Salad

Rated as 4 out of 5 Stars

"I crave this salad often, and I feel healthier after eating it! Best served at room temperature. Refrigerate leftovers."
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Ingredients

15 m servings 197 cals
Original recipe yields 6 servings

Directions

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  • 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.

Footnotes

  • 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. Full nutrition

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Reviews

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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.