Balela Salad Recipe
Learn how to make an easy Balela Salad for a classic Middle Eastern recipe that’s quick, nutritious, and perfect for serving on its own or adding to your favorite meals!
Servings: 6 servings
Equipment
Ingredients
- 2 cans chickpeas rinsed drained
- 1 can black beans rinsed and drained
- 1 red bell pepper chopped
- 2 cups baby tomatoes sliced in quarters
- 1/2 small Persian cucumber chopped
- 1/2 red onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sumac
- 1 squeeze lemon juice
- 1/4 cup extra virgin olive oil
- 2 teaspoons white vinegar
Instructions
- In a large bowl, mix the chickpeas, black beans, bell pepper, tomatoes, cucumber, red onion, parsley, and mint.2 cans chickpeas, 1 can black beans, 1 red bell pepper, 2 cups baby tomatoes, 1/2 small Persian cucumber, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint
- In a separate small bowl, whisk together the salt, pepper, sumac, lemon juice, olive oil, and vinegar.1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sumac, 1 squeeze lemon juice, 1/4 cup extra virgin olive oil, 2 teaspoons white vinegar
- Pour the dressing over the salad, and toss to combine. Serve chilled or at room temperature.
- Store in an airtight container in the fridge for up to 4-5 days, and toss to combine before serving.
Notes
*To dampen the flavor of the onion, soak it in the vinegar for at least 30 minutes before combining the salad.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 201mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1344IU | Vitamin C: 40mg | Calcium: 22mg | Iron: 1mg