Foul Mudammas Salad | Filling Middle Eastern Legume Bowl

Rinse and drain the white beans and chickpeas in a colander. In a mixing bowl, gently mash about one-third of the beans with a fork or potato masher to get a nicely juicy texture, while keeping the rest whole.

Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh parsley and mint.

In a small bowl, whisk together the crushed garlic, freshly squeezed lemon juice, extra virgin olive oil, ground cumin, salt, and freshly ground black pepper until smooth.