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
1/2 red or green bell pepper, seeded and diced
1 medium red onion, chopped
2 stalks celery and tops, finely chopped
1 medium tomato, seeded and chopped
2-3 cloves garlic, mashed or grated
1 tablespoon Dijon mustard
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)
- Combine all salad ingredients (except the mixed greens) in a bowl and toss with lemon juice, zest, olive oil, and spices. Add more lemon juice or olive oil, if desired, and garnish with olives and green onions.
- Arrange mixed greens on four serving plates. Spoon salad on top of the greens and add a dollop of Lemon Lebni on each plate as an accompaniment. Serve with pita chips, toasted pita bread, garlic bread, or flat bread.
*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.