Lebanese Bean Salad - Center for Nutrition Studies

Ingredients

• 1 cup fresh flat leaf parsley, roughly chopped
• ½ cup fresh mint leaves, finely chopped
• 3 baby cucumbers, diced
• 1 cup tomato, diced
• ¼ cup red onion, finely diced
• 1 ½ cups cooked chickpeas, drained
• 3 cups cooked kidney beans, drained
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 Tbsp dried minced onions
• ¼ cup + 1 Tbsp lemon juice
• 2 Tbsp water
• 1 Tbsp tahini
• 1 Tbsp minced garlic
• 1 Tbsp white miso
• 1 tsp maple syrup
• ¼ to 1 tsp sea salt
• ⅛ tsp black pepper