Chickpea and black bean salad (Balela)

1. Drain the (cooked or tinned) chickpeas and black beans, rinse in cold water and drain well.

2. Deseed the tomatoes and cut into small dice.

3. Chop the red onion very finely; if it tastes sharp, soak in cold water for 5 minutes.

4. Finely chop the parsley and mint.

5. Mix everything in a bowl, dress with the lemon juice and olive oil and season with salt and pepper.

6. Leave for at least 20 minutes so the flavours blend and serve cold.

Tip: Balela is a simple, protein-rich Levantine salad that travels well, making it ideal for a work lunch or picnic. It's even tastier the next day; if you like, add a little bell pepper and a pinch of cumin.