Lemon-Parsley Bean Salad

INGREDIENTS

• 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
• 1 (14 ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1 small red onion, diced
• 2 stalks celery, sliced in half or thirds lengthwise and chopped
• 1 ripe red tomato, chopped (skip if you can’t find a great tomato)
• 1 medium cucumber, peeled, seeded and diced
• 3/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, pressed or minced
• 3/4 teaspoon salt
• small pinch red pepper flakes
• 1 1/2 cans chickpeas, rinsed and drained, or 2 1/2 cups cooked chickpeas
• 1/3 cup fresh lemon juice
• 3/4 cup chopped parsley
• 1/4 cup tahini
• 2 to 5 cloves garlic, roughly chopped
• 1/4 teaspoon fine grain sea salt
• dash freshly ground black pepper
• 1 tablespoon olive oil, plus more for drizzling
• Whole grain pita bread
• Olive oil
• Fine grain sea salt