Mediterranean Chickpea Salad Balela

Quick and delicious salad. I recommend this for summer parties.


  • 15 ounce can cooked chickpeas, rinsed and drained
  • 15 ounce can cooked black beans, rinsed and drained
  • 1/4 cup chopped onion (about half a small one)
  • 2 ripe Campari tomatoes, chopped (about 1/2 cup)
  • 1 tablespoon chopped fresh dill (1 tsp dried)
  • 1 tablespoon chopped fresh mint leaves (may use fresh basil)
  • 2 tablespoons chopped fresh Italian parsley (flat leaf)
  • 4 ounces crumbled feta cheese
  • Juice of one lemon (about 1/4 cup)
  • 1/3 cup lemon-infused olive oil (may use regular extra-virgin olive oil)
  • salt and black pepper to taste
  • 1 clove garlic, smashed with salt into a paste

Source and full recipe: by Sue Lau