• 1 can 540 ml (19 fl oz) chickpeas, rinsed and drained
• 1 can 540 ml (19 fl oz) red kidney beans, rinsed and drained
• 250 ml (1 cup) mixed colors bell peppers, diced
• 1 small red onion, finely chopped
• 1 Lebanese cucumber, diced
• 60 ml (1/4 cup) flat-leaved parsley, finely chopped
• 60 ml (1/4 cup) coriander, finely chopped
• 60 ml (1/4 cup) mint, finely chopped
• 5 ml (1 teaspoon) fresh ground cumin
• 15 ml (1 tablespoon) sumac (optional)

Vinaigrette

• 30 ml (2 tablespoons) red wine vinegar
• 125 ml (1/2 cup) extra virgin olive oil
• 1 green lemon, zest and juice
• Sea salt
• Fresh ground black pepper
• 2 garlic cloves, crushed

— In a small jar with a lid, combine all ingredients and shake well.