Lebanese Bean Salad

2 Reviews

Prep: 10 min
Ready In: 2 hr 10 min

“Quick, easy, and tasty. Can be used as a side dish or a snack on it's own. Great as a salad topper. Good with sea salt kettle chips, or toast.” - by Alegra

Ingredients

1 (15 ounce) can fava beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1/4 cup chopped flat leaf parsley, or more to taste
3 tablespoons olive oil
2 cloves garlic, minced
1 lemon, juiced
kosher salt and ground black pepper to taste

Hide Checklist

Directions

Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

Nutrition

Amount Per Serving (5 total)

Calories
312 cal
16%

Fat
9.3 g
14%

Carbs
44.7 g
14%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

naples34102

Jun. 24, 2012

"As a recipe's first reviewer, one can sometimes be in unfamiliar territory without the benefit of others' remarks. As this recipe's first reviewer, that wasn't an issue for me. While this is called a..." See more Lebanese Bean Salad, it could just as easily be called an Italian Bean Salad, for the ingredients, the flavors, are the same. I knew I'd love it! In my mind you just can't go wrong with the light dressing of olive oil and lemon. (Tho' I could take or leave the fava beans, personally)"

Bonita M

Jul. 5, 2012

"I was unable to find fava beans at my usual store, so I used garbanzos, canolinis (or whatever they call white kidney beans), and small navy beans. I don't know what the other trio is supposed to tast..." See moree like, but after day 2, this was incredible!"

More Reviews