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10-12 appetizer servings

Ingredients

2 15-oz. cans chickpeas, well drained and rinsed
1  15-oz. can black beans, well drained and rinsed
1 pt heirloom cherry tomatoes, halved or quartered
1/4 c Fermentata™ Classic Raw Cultured Diced Onions
1 T garlic puree
1/4 c packed fresh mint leaves, chopped
1/2 c packed fresh cilantro, chopped
1/2 c packed fresh parsley, chopped
Dressing:
1/2 c extra virgin olive oil (I love a local California variety with a grassy, peppery finish)
1/4 c onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)
juice of 1 large Meyer lemon plus 1 tsp zest
1/2 t red pepper flakes (to taste)
1/2 t kosher salt
2 t sumac

Directions

Rinse chickpeas and black beans; drain well.
Combine both beans, garlic puree, mint, cilantro, parsley and Fermentata™ onions in a large bowl.
In a separate bowl, whisk together all dressing ingredients and add to bean mixture.
Toss well; adding kosher salt to taste. Allowing the salad to marinate 2 hours or overnight. Serve chilled.