Ingredients
- 2 x 380g tins cooked chickpeas (460g total drained weight)
- 1 tin cooked kidney or black beans
- Juice of ½ lemon
- 2tbs olive oil
- 6 cherry tomatoes, diced
- 1 small red onion, finely diced
- ½ cucumber
- 2 cloves garlic, crushed
- 3tbs mint, finely chopped
- Small bunch parsley, finely chopped
- 1tsp sumac or 2tsp zaatar
- To serve
- Hummus
- Warm flatbreads
Put the drained chickpeas and beans in large bowl. Add the lemon juice, olive oil and garlic. Halve the cucumber horizontally and, after scooping out the seeds, dice it. Add to the bowl with the remaining ingredients. Gently mix. Add sea salt to taste. Serve with hummus and warm flatbreads.
