Cooked - Balela Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

plantpowereddana

Balela Salad

6.0

3 ½ cups cooked chickpeas ((or 2 15-ounce cans chickpeas), drained and rinsed)

½ green bell pepper, (chopped)

1 jalapeno, (finely chopped (optional))

2 ½ cups grape or cherry tomatoes, (halved if you’d like (or you can leave them whole))

½ cup sun-dried tomatoes

5 green onions, (chopped (both white and green parts))

⅓ cup pitted Kalamata olives

¼ cup pitted green olives

½ cup chopped parsley leaves

½ cup chopped mint or basil leaves

¼ cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 garlic clove, (minced)

1 teaspoon sumac

½ teaspoon Aleppo pepper

¼ to ½ teaspoon crushed red pepper ((optional))

Kosher salt

Black pepper

Mix the salad. In a large bowl, mix the chickpeas, bell pepper, jalapeno (if using), tomatoes, green onion, sun-dried tomatoes, olives, and herbs.
Make the dressing. In a separate bowl or jar, add the oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and red pepper (if using). Season with salt and pepper to taste and whisk to combine.
Dress. Drizzle the dressing over the salad and mix gently to coat. Ideally, leave aside for 30 minutes before serving, or cover and refrigerate until you’re ready to serve.
Serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 72 weeks ago

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