This hearty refreshing Middle Eastern salad, called Balela (bah-lay-la) is bursting with zesty flavor. Served over a bed of greens it makes for a light healthy, vegan and gluten-free meal. But I love it best spooned into whole wheat pita bread or folded into a tortilla and drizzled with creamy tahini sauce for a delicious, portable wrap. Add feta cheese if you like, or keep it light, lean and vegan. It tastes bright and flavorful from loads of mint and parsley and a zesty lemony dressing. Here I’ve added sumac which also bumps up the zesty flavor, but please don’t let this stop you from making this — it’s good without too! Simple to make, Balela keeps for days in the fridge and becomes our “go-to” during busy work weeks.
Use 3 cups of fresh cooked chickpeas, remembering if you live in the Northwest, we grown our own lovely chickpeas here, in the Palouse, so try to seek them out. Soak and cook. Or, alternately use 2 cans, drained and rinsed. For veggies, add bell pepper, cucumber and tomatoes when in season. Mint, parsley and scallions give it a burst of flavor.
I really load it up with herbs- not only flavorful, but full of nutrients.
Place everything in a bowl, then drizzle with oil, lemon, salt and pepper and toss.
Sometimes I also make tacos out of it.
Balela
A flavorful vegan Middle Eastern Salad call Balela with chickpeas and vegetables and a simple lemon dressing. Stuff into pita bread or fold into a tortilla with creamy tahini sauce!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6-8
- Category: Vegan Salad
- Cuisine: Middle eastern
Ingredients
- 3 cups cooked garbanzo beans- ( 2 cans, drained and rinsed)
- 1 red bell pepper-diced
- 1 yellow bell pepper-diced
- 1 cup chopped vine ripened tomatoes
- 1 cup chopped cucumber
- 5 scallions, sliced on the diagonal
- ½ cup to 1 cup fresh mint- chopped
- ½ cup to 1 cup Italian parsley – chopped
- 1 garlic clove finely minced
- 1 teaspoon salt and pepper, plus more to taste
- ½ cup olive oil
- zest of one lemon
- ¼ cup lemon juice
- 1 teaspoon sumac ( optional)
- ¼-½ teaspoon cayenne or aleppo chili flakes
- Optional sides –toasted pita bread, or tortilla wraps, baba ganoush, tahini sauce for drizzling, hummus, crumbled feta or a big bed a of greens.
Instructions
- Place all ingredients in a big bowl.
- Toss well and taste, adjusting salt, lemon, and spice level.
- Serve with salad greens or pita and tahini sauce,
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This looks delicious! Do you have a favorite brand of tahini paste? I’d like to try and make my own tahini sauce.
Thanks!
Thank you Kelly! I usually use Alwadi or Joyva Tahini Paste.
This was my dinner tonight, along with some homemade baked pita chips. It was delicious, and I am looking forward to leftovers tomorrow. Thanks so much!
★★★★★