Inspired by a recipe we read in The Washington Post, this salad gets a flavor boost from onions marinated in sumac, paprika, and lemon. We made it with Garbanzo beans because we like their firm texture for salads, but you could use any heirloom bean you like.

• 1 white onion, chopped
• 2 teaspoons ground sumac (we like Burlap & Barrel cured sumac), plus more to taste
• 1 teaspoon Rancho Gordo Castillo Spanish Pimentón (or other smoked paprika)
• 1 tablespoon fresh lemon juice, plus more to taste
• ¼ teaspoon red chile flakes (optional)
• Salt and freshly ground black pepper
• 3 cups cooked, drained Rancho Gordo Garbanzo beans, or other firm heirloom bean
• 2 large, ripe tomatoes, cored and diced
• 1 roasted red bell pepper, chopped
• Handful of chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil, plus more to taste

Serves 2 to 4

1. In a large bowl, combine the onion, sumac, paprika, lemon juice, chile flakes (if using), and a pinch of salt and pepper. Use your hands to rub the spices and onions, massaging until well combined. Let sit for about 15 minutes.
2. Add the Garbanzo beans, tomatoes, roasted pepper, parsley, olive oil, and salt and pepper to taste; toss to combine. Taste and adjust the seasonings, adding more lemon juice, oil, salt, pepper, and sumac as desired.