4 cups cooked chickpeas (garbanzo beans)
1 cup cooked fresh green beans, diced into medium pieces
1 cup flat-leaf parsley, finely chopped
1/2 cup fresh mint, finely chopped
1 teaspoon fresh minced dill
1/2 teaspoon ground cumin
Juice of 2 large lemons and zest from 1 lemon
1/4 cup olive oil
Sea or Kosher salt, dried mint, and cayenne and black pepper
Chopped Kalamata olives and thinly sliced green onions as garnish
Mixed greens, spinach, watercress, and kale (enough for 4 people)
*Chopped fresh salmon or diced cooked turkey or chicken may be added to this salad. Salad may be made up to two days ahead of serving and chilled.
1 1/2 cups lebni (strained yogurt found in Middle Eastern markets)
Juice of 1 large lemon and zest from 1 lemon
2 cloves garlic, mashed
4 Persian cucumbers, shredded
Sea salt and black pepper
Paprika or Aleppo pepper as garnish
Place the lebni in a medium bowl, add the remaining ingredients, and mix until all ingredients are combined. Drizzle with olive oil, paprika or Aleppo pepper, and serve.
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Christine Vartanian Datian is a native of Fresno, California and lives in
Las Vegas. She is a graduate of California State University, Fresno (CSUF),
and holds a Master of Arts Degree (MA) in Mass Communications. She has been
published in Sunset and Cooking Light Magazines for over a decade.