- 250g Baladieh cheese
- 2 tomatoes, cut into wedges
- ¼ cup flat-leaf parsley, chopped
- ¼ cup almonds, roasted and chopped
- 1/3 cup canned chickpeas, rinsed and drained
- 2 tbsp allspice
- 1 tbsp sugar
- 1/2 tsp salt
- ¼ cup lemon juice
- ¼ cup olive oil
Cut cheese into cubes and cut tomato wedges in half and place in a bowl. Add parsley, almonds and chickpeas. For dressing, combine all ingredients in a small bowl and whisk to combine.
Pour dressing over the salad and toss gently to combine.