Sides & Salads


I fell in love with this salad when perusing the refrigerator isle at Trader Joes. But lately, there was no sign of it. Desperately wanting more, I found and adapted this recipe from No Bite Left Behind who also fell in love with this Middle Eastern Salad. So fresh and good for you!


1 – 15 oz. can chickpeas, rinsed and drained
1 – 15 oz. can black beans, rinsed and drained
2 medium tomatos, seeded and diced
2 tablespoons minced onion
1-2 cloves garlic, chopped
1/4 cup chopped Italian parsley
1 tablespoon chopped mint
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper – opt.
1/4 teaspoon salt or more as needed
black pepper to taste

In a medium bowl toss together chickpeas, black beans, tomatoes, onion, garlic, parsley and mint. Set aside.
In a small bowl whisk together olive oil, lemon juice, balsamic and red wine vinegars, crushed red pepper, and salt. Pour dressing over beans, tossing to combine.

Allow salad to marinate 30 minutes at room temperature, stirring a few times or even better, in the refrigerator overnight. Season to taste with black pepper and additional salt.



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