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serves 6-8

Total time

15 minutes


  • 15 ounce can of chickpeas, drained and well rinsed
  • 7 ounces canned black beans (drained and rinsed)
  • ½ cup finely chopped tomatoes
  • ⅓ cup minced red onion
  • ⅓ cup finely chopped bell peppers, assorted colors
  • ⅓ cup finely chopped cucumber
  • ¼ cup finely chopped black olive
  • ¼ cup halved or sliced stuffed green olives
  • 2 cloves garlic, very finely minced
  • 1 packed cup parsley leaves (minced)
  • ½ packed cup mint leaves (minced)
  • dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • 1 tsp sumac (more to taste)
  • salt and fresh cracked pepper to taste


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

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