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Recipes » Salads » Lebanese Bean Salad
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1 cup fresh flat leaf parsley, roughly chopped

½ cup fresh mint leaves, finely chopped

3 baby cucumbers, diced

1 cup tomato, diced

¼ cup red onion, finely diced

1 ½ cups cooked chickpeas, drained

3 cups cooked kidney beans, drained


1 tsp onion powder

1 tsp garlic powder

1 Tbsp dried minced onions

¼ cup + 1 Tbsp lemon juice

2 Tbsp water

1 Tbsp tahini

1 Tbsp minced garlic

1 Tbsp white miso

1 tsp maple syrup

¼ to 1 tsp sea salt

⅛ tsp black pepper

1 Place all the dressing ingredients in a bowl and whisk well to combine. Set aside.

2 Place all the salad ingredients in a large bowl, toss, drizzle with the dressing, and toss again. Serve and enjoy!

Miso really lends itself to balancing flavors instead of using oil. You can also use chickpea miso for a soy-free version. The miso helps balance the acidity of the lemon.

The tahini helps balance the acidity of the lemon. You can leave it out, but the salad will be exceptionally tart.

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