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serves 6-8

Total time

15 minutes




Sides, Lunch, Appetiser


  • 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.
  4. View the recipe instructions at The View From the Great Island

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