I thought this was such a fun recipe. Do you remember those 4-bean salads that were at every barbecue growing up? This Middle Eastern bean salad is a fresh take on that classic with the addition of crisp summer vegetables and an easy za’atar hummus dressing. It’s what I like to call a “cheat” recipe, since it uses some conveniences. And it happens to be naturally dairy free, gluten-free, and vegan!
This Middle Eastern bean salad recipe with photo was shared with us by READSalads.com.
Special Diet Notes: Middle Eastern Bean Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, and vegetarian.
Most store-bought bean salads contain soy oil, and many brand of hummus do too. If you need completely soy-free, I recommend making your own 4-bean salad, and looking for a soy-free hummus made with olive oil.
- 1 (15-ounce) can 3 or 4 bean salad
- ½ cup halved cherry or grape tomatoes
- 1 small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced into half moons
- 2 green onions, thinly sliced
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 small clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons plain dairy-free hummus
- 1 tablespoon fresh lemon juice
- ¼ to ½ teaspoon za'atar seasoning blend, to taste
- Pita bread, for serving (optional)
- Drain the bean salad and discard the liquid.
- Place the bean salad in large bowl. Add the tomatoes, cucumber, green onions, parsley, mint, garlic, and red pepper flakes and toss to combine.
- In a small bowl, whisk together the hummus, lemon juice, and za'atar.
- Toss the salad with the dressing or drizzle the dressing over each serving.
- Serve at room temperature or cover and refrigerate to serve chilled. Serve with pita bread halves, if desired.