Name: Balela Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: Cooked chickpeas (2 cans, drained and rinsed); 1 bell pepper (color of your choice), finely chopped; 2-3 green onions, thinly sliced; 1 jalapeno pepper, finely chopped (seeds removed for milder heat); Fresh parsley (1/2 cup, chopped); Fresh mint leaves (1/4 cup, chopped); Kalamata olives (1/2 cup, pitted and chopped); Green olives (1/4 cup, pitted and chopped); Sun-dried tomatoes (1/4 cup, thinly sliced); Zest and juice of 1 lemon; 1-2 garlic cloves, minced; Kosher salt and black pepper to taste; Aleppo pepper (1-1.5 teaspoons); Sumac (1-1.5 teaspoons); Extra virgin olive oil (1/4 cup)

Description

Discover the harmonious flavors of balela, a Middle Eastern chickpea salad that captivates with its layers of taste and texture.

WordsCharactersReading time

Ingredients

Scale

Cooked chickpeas (2 cans, drained and rinsed)

1 bell pepper (color of your choice), finely chopped

2–3 green onions, thinly sliced

1 jalapeno pepper, finely chopped (seeds removed for milder heat)

Fresh parsley (1/2 cup, chopped)

Fresh mint leaves (1/4 cup, chopped)

Kalamata olives (1/2 cup, pitted and chopped)

Green olives (1/4 cup, pitted and chopped)

Sun-dried tomatoes (1/4 cup, thinly sliced)

Zest and juice of 1 lemon

1–2 garlic cloves, minced

Kosher salt and black pepper to taste

Aleppo pepper (1-1.5 teaspoons)

Sumac (1-1.5 teaspoons)

Extra virgin olive oil (1/4 cup)

Cook Mode Prevent your screen from going dark

Instructions

Begin by preparing all the vegetables and herbs – chop the bell pepper, green onions, jalapeno pepper, parsley, mint, olives, and sun-dried tomatoes. Set aside.
In a mixing bowl, combine the cooked chickpeas, chopped vegetables, herbs, olives, and sun-dried tomatoes.
In a separate bowl, create the zippy dressing by whisking together the minced garlic, lemon zest, lemon juice, kosher salt, black pepper, Aleppo pepper, and sumac.
Gradually drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing.
Pour the dressing over the chickpea mixture and gently toss to ensure all ingredients are well-coated.
Allow the balela salad to rest for at least 30 minutes before serving. This allows the flavors to meld and intensify.
Serve the balela salad as a vibrant side dish, a wholesome main course, or a delightful contribution to any gathering.

WordsCharactersReading time

Notes

WordsCharactersReading time

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Tossing
Cuisine: Middle Eastern

Nutrition

Serving Size: 6 servings
Calories: 210
Sugar: 2g
Sodium: 450mg
Fat: 11g
Saturated Fat: 11g
Unsaturated Fat: 11g
Carbohydrates: 24g
Fiber: 6g
Protein: 6g