4oz(120g)fetacrumbled, or sun-dried tomatoes in oil
DRESSING
4tbsp(4tbsp)extra virgin olive oil
2tbsp(2tbsp)fresh lemon juice
2tbsp(2tbsp)apple cider vinegar
1clove(1clove)garlicgrated
¼tsp(¼tsp)saltor more to taste
⅛tsp(⅛tsp)black pepper
1tbsp(1tbsp)sumacoptional (substitute cumin or keep out)
To a large bowl, add 1 can (15 oz) chickpeas and 1 can (15 oz) black beans, both drained and rinsed.Then add 2 cups cherry tomatoes (halved), 1½ cups cucumber (diced small), 1 cup green bell pepper (diced small), 4 scallions (thinly sliced), 1 cup flat-leaf parsley (finely chopped), ½ cup kalamata olives, and 4 oz feta (crumbled).
In a small bowl, whisk 4 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp apple cider vinegar, 1 tbsp sumac, 1 clove garlic (grated), ¼ tsp salt, and ⅛ tsp black pepper.
Pour dressing over salad. Toss until well combined, then taste and adjust for salt. Ideally, set the salad aside for 15 to 20 minutes before serving it to allow the flavors to meld.
SUBSTITUTIONS
Chickpeas & Black Beans → swap with lentils, white beans, couscous, farro, or barley
Bell Pepper → use any color you have
Cucumber → sub with zucchini or celery for crunch
Scallions → swap with shallot, red onion, or chives
Cherry Tomatoes → use grape, plum, or diced roma tomatoes
Parsley → use flat-leaf; add mint, basil, or dill for variation; dried herbs work in a pinch
Olives → Kalamata or Italian olives in oil; green olives or capers also work
Feta → replace with sun-dried tomatoes in oil, marinated artichokes, non-dairy feta, toasted pine nuts, walnuts, or avocado chunks.
TIPS
Don’t skimp on the fresh herbs! Parsley is classic, but mint or dill work beautifully too.
Let the salad rest before serving—it helps the dressing soak in and the flavors meld.
Love a bold dressing? 1.5X or 2X the dressing ingredients.
Play with toppings: sumac onions, feta, and toasted pinenuts are all great—and even better together!
STORAGEThis salad keeps well for 2–3 days. Store in an airtight container and give it a quick toss before serving. If using leafy greens, keep those separate and add fresh before eating.