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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

Dressing Ingredients

  • 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!

Cooking Tips

  • 1. 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.
  • 2. 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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