I’m really into bean salads right now. Once I realized how truly simple – yet satisfying – they could be…let’s just say I’m sorry it took me so long.

I like to keep it really basic: no fancy home-made dressings, no crazy chopping of vegetables, just beans + herbs + olive oil + spices and maybe some cheese if it works. I love the complex bean salads, with more flavor, lots of tiny vegetables and delicious dressings, but simple bean salads deserve their place in the world too! This salad has been a lunch staple lately and in my effort to keep lunch-cooking/prep to a minimum, it’s been perfect.

Other Simple Bean Salad ideas:

• garbanzos + parsley + feta
• black beans + cilantro + queso fresco
• garbanzos + mint + feta
• white beans + chopped arugula + parmesan
• lentils + red pepper + goat cheese
• garbanzos + sun-dried tomatoes + parmesan
• black beans + avocado + cilantro (a splash of oj would be great in this one!)

Am I missing any bean salad staples? Share your favorites below! 

I’ve had a recent obsession with Mediterranean/Lebanese/Israeli/Levantine cuisines lately. I cannot be stopped. My favorite restaurant? Zankou Chicken. (Trying Ta’eem next!)  My favorite cookbook? Modern Flavors of Arabia. My favorite lunch? This fattoush salad.

Fattoush salad (for those of you who aren’t familiar) is a bread salad made with greens and vegetables and fried pita bread. This version is so flavorful – and colorful – from sweet tomatoes, persian cucumbers, fresh lemon juice and bright herbs. I took a shortcut by buying pre-fried pita chips, but you could also use baked ones from the store. Just don’t skip the pita chips – they truly make this salad!

Serve the salad alongside some chicken shawarma or a slab of feta and fresh olives for a true feast.