Cooked - Balela Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Balela Salad

6.0

2 15 ounce cans of chickpeas (drained or 3 cups cooked)

1 clove garlic (minced)

1 pint cherry tomatoes (halved)

2 bell peppers (diced small, use 1 red and 1 green, if possible)

1 small cucumber (chopped small)

¼ cup chopped mint

¼ cup chopped parsley

½ teaspoon salt

1 tablespoon extra virgin olive oil

1 ½ tablespoons red wine vinegar (or a mix of balsamic and apple cider vinegar)

3 tablespoons lemon juice (or more, to taste)

1 teaspoon sumac (or use cumin, baharat, chipotle)

½ teaspoon cayenne (or red pepper flakes)

Salt (to taste)

Chop up all your veggies.
Add the washed and drained chickpeas, garlic, cherry tomatoes, and bell pepper to a bowl and toss.
Add the mint and parsley, and ¼ teaspoon of the salt, and toss well.
In a small bowl, combine all the ingredients for the dressing, and mix well.
Add the dressing to the salad bowl, and toss well to combine, then season to taste with more salt and lemon.
Serve immediately, or chill and store for up to 2 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 11 weeks ago

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