I learned this salad from my sister-in-law, Vartook. She always made it during the summer months while my brother would barbecue. Having cans of beans in the pantry is a must. It becomes an instant wholesome plate of fiber joy. Both Whole Foods and Trader Joe’s have their private label brands that are very inexpensive with good variety. I love mixing the beans with scallions, fresh herbs, and my usual simple dressings. During Ramadan, I offer this to my Muslim friends as food is love.

Ingredients:

• 1 can chickpeas
• 1 can white beans
• 1 can red kidney beans
• 6 scallions, thinly chopped
• 1 bunch of your favorite herb (parsley is a crowd pleaser), finely chopped
• ¼ cup fresh dill, finely chopped

Dressing:

• Juice of 2 lemons or 6 tablespoons
• 1/3 cup olive oil
• 1 tablespoon dried mint
• 1 tablespoon Aleppo pepper
• 1 teaspoon cumin
• 1 clove of garlic, finely minced
• Salt to taste

Instructions:

1. Warm the beans to allow them to open up and absorb flavors.
2. Once warmed, drain the beans and transfer them to a large bowl.
3. Add the scallions and herbs to the bowl.
4. Mix the dressing in a small cup and pour it over the beans.
5. Allow the beans to absorb the flavors of the dressing.
6. Serve the salad with lettuce.