The Turkish Bean Salad was one of my favourite dishes to eat on my trip to Turkey a few years back. In Istanbul, in many of the restaurants, the second you sat down, would see a ninja like waiter sweep into view, proudly parading a giant tray of small meze plates to tempt you. You'd point and pick (a great way to order food) at the plates that looked most appealing.
In a large bowl, stir to combine the beans with yoghurt, cumin, lemon juice, vinegar, olive oil and salt & pepper. Add a little of the bean liquid if it's too thick in texture - it should have the consistency of double cream.
Pour the beans mix onto a platter and then sprinkle with the herbs, onions and sumac. Add a fresh grinding of black pepper and a drizzle of extra virgin olive oil.
Serve at room temperature for best flavour. The white bean salad pairs well with meat, fish and poultry as a side dish - I personally love it with lamb and chicken.