Balela Salad
A refreshing and vibrant Middle Eastern-inspired salad made with chickpeas, black beans, fresh herbs, and a zesty dressing, perfect for gatherings and meal prep.
Ingredients
Salad Ingredients
- 2 15 ounce cans chickpeas, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 medium white onion, diced Use a sweet onion for less bite
- 1 clove garlic, minced Fresh garlic is best, but pre-minced works in a pinch
- 1 dry pint grape or cherry tomatoes, quartered
- ½ cup fresh parsley, chopped Flat-leaf parsley works wonders
- ¼ cup fresh mint, chopped Don’t skip this for that refreshing touch!
Dressing Ingredients
- 4 tablespoons extra virgin olive oil A high-quality olive oil adds richness
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice Freshly squeezed is always preferred
- ½ teaspoon sumac The star of the show for that unique flavor
- pinch cayenne pepper Or to taste, depending on your heat preference
- to taste salt I usually add a pinch for each layer of ingredients
Instructions
Preparation
- Start by combining the salad ingredients in a large bowl. Toss those drained chickpeas, black beans, diced onion, minced garlic, quartered tomatoes, chopped parsley, and mint together.
- Whip the Dressing: In a jar with a lid, add the dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice, sumac, cayenne pepper, and a generous pinch of salt.
- Once combined, pour the dressing over the salad and toss well to ensure every bite is soaked in deliciousness.
- Enjoy right away, or cover the bowl and refrigerate until ready to serve. The flavors only get better as they meld!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Prepare the salad a day ahead, just add the dressing an hour before serving to keep it fresh. For a bit of sweetness, if the salad tastes too salty, add a touch of sugar.