Mashed bean salad from Armenia

Serve Armenian mashed bean salad in a round flat dish with all mashed beans distributed around the dressing. Eat with a spoon, taking a little mashed bean and some dressing in a spoonful.


1 cn lentils (drained and mashed, 16 oz can)
1 cn chickpeas (drained and mashed, 16 oz can)
1 cn beans (cannellinni beans, drained and mashed, 16 oz can)
1 cn beans (pinto beans, drained and mashed, 16 oz can)
1 onion (small, grated)
1 bn parsley (finely chopped)
1⁄3 c olive oil
2 T vinegar (white wine vinegar)
1 t salt
1⁄2 t sugar (optional)


  1. Mix olive oil, vinegar, salt, sugar, grated oinon and chopped parsley to make a dressing and place on the middle of a round serving dish - shape it as a flat circle.
  2. Place symmetrical flattened circles of each of the pureed lentil, chickpeas and beans around the dressing, alternating dark and pale colors. No circle should touch other or the dressing.
  3. Serve.
Total time
20 minutes
Cooking time
Preparation time
8 servings


Substitue 1 16 oz can of lentils, chickpeas or beans, drained, with 1 1/4 cup cooked. Mash beans into a very thick puree. If preferred, chop onion, parsley and make the dressing in a food processor.


Armenian cuisine

Symmetry is all important for this recipe.

moderate, vegetarian
side dish, appetizer, cold
Armenian food recipes
Food in Asia