Name: Balela Salad
Prep time: 20 min
Total time: 20 min
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.

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This Middle Eastern Chickpea Salad called Balela Salad, is vegan and healthy! Made w/ finely chopped veggies, fresh herbs, lemon & olive oil. Serve it in a pita with tahini sauce or over greens.

This hearty refreshing Middle Eastern Chickpea 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 for 4 days 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 Salad

★★★★★ 5 from 6 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 20 mins
Total Time: 20 mins
Yield: 6-8 1x
Category: Vegan Salad
Method: Tossed
Cuisine: Middle eastern

Description

This Middle Eastern Chickpea Salad called Balela Salad, is vegan and healthy! Made w/ finely chopped veggies, fresh herbs, lemon & olive oil. Serve it in a pita with tahini sauce or over greens.

Scale

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,

Notes

Keeps up to 4 days in the fridge!

Nutrition

Calories: 256

Keywords: chickpea salad, chickpea salad recipe, balela, balela salad, vegan chickpea salad recipes, vegan chickpea salad

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