Ingredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic, or to taste
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 bunch flat-leaf parsley, chopped
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 cup minced red onion, or to taste
- 1 pinch ground sumac, or to taste (optional)
Directions
Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.
