Step 1

In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.

Step 2

Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Step 3

This salad is perfect in pita bread that’s been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.

Step 4

Serves 6

Step 5

Try adding a dash of cayenne pepper or red pepper flakes for a little heat.