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Lemon-Parsley Bean Salad with Lemon-Parsley Hummus & Baked Pita Chips

A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious! From: cookieandkate.com Yields about six 1-cup servings.

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 ripe red tomato, chopped (skip if you can't find a great tomato)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic, pressed or minced
¾ teaspoon salt
small pinch red pepper flakes

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).

Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

NOTES

Adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.

Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Lemon-Parsley Hummus with Baked Pita Chips

Basic hummus punched up with extra parsley, lemon and garlic. This hummus makes a great snack or appetizer.
From: cookieandkate.com Yields about 2 cups hummus.

1½ cans chickpeas, rinsed and drained, or 2½ cups cooked chickpeas
1/3 cup fresh lemon juice
¾ cup chopped parsley
¼ cup tahini
2 to 5 cloves garlic, roughly chopped
¼ teaspoon fine grain sea salt
dash freshly ground black pepper
1 tablespoon olive oil, plus more for drizzling
Baked pita chips
Whole grain pita bread
Olive oil
Fine grain sea salt

In a food processor, combine the chickpeas, lemon juice, parsley, tahini, garlic, sea salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. Add salt to taste, transfer to a serving bowl and top with a light drizzle of olive oil.

To bake the pita chips: preheat the oven to 400 degrees Fahrenheit. Slice your pita bread into small wedges, like you would a pizza. Brush pita wedges with olive oil on both sides, and sprinkle with sea salt. Bake for 10 minutes, flipping halfway, or until the pita chips are crisp and lightly golden.

NOTES

Adapted from Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.

If you want super smooth hummus, pop the cooked chickpeas out of their skins before blending, like Deb does. It works!