Balela Salad Recipe

Chef's Rating:

 5/5

About This Recipe...

Balala salad is an incredibly easy Middle Eastern style bean salad featuring chickpeas and black beans, tossed together with diced tomatoes, cucumber, onion, garlic, parsley and mint. Add to that a bit of sumac, olive oil, lemon juice, mineral salt and pepper, and you’re in for a deliciously, nutrient dense and satisfying meal!

Ingredients ↓ Directions ↓ Chef’s Notes ↓

Nutritional Facts:

Serves 6

Amount Per Serving: Calories 281

% Daily Value*

Total Fat 10.3g 13%
Saturated Fat 1.4g
Cholesterol 0mg 0%
Sodium 694.6mg 30%
Total Carbohydrate 38.1g 14%
Dietary Fiber 12.4g 44%
Sugars 2.7g
Protein 12.6g 25g

Ingredients:

2 cans (14 oz.) chickpeas (garbanzo beans)
1 can (14 oz.) black beans
2 firm roma tomatoes
1/2 red onion
1/2 English cucumber
3 cloves garlic
2 tablespoons fresh mint
1/4 cup chopped fresh parsley
1 teaspoon sumac
mineral salt & fresh cracked pepper
3 – 4 tablespoons olive oil
juice of 1 large lemon

Directions:

In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
This salad is perfect in pita bread that’s been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
Drain and rinse the chickpeas and black beans
Dice the veggies. I diced them on the smaller side so they would be about the same size as the beans, or just slightly smaller. No need to skimp on the veggies, if you feel you’d rather use more of anything, by all means add as much as you like!
In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley (shown above).
Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine (shown below).
This makes a large batch so you’re likely to have leftovers, unless you’re taking it to a potluck or gathering. If simply making it for yourself, you’ll be glad to have the extra for meals throughout the week or weekend. It may not even last that long!

Chef's Notes:

What if I don’t have sumac?

The sumac called for in the recipe is a uniquely flavored spice. It’s noted for being slightly sour and bitter, as well as sweet and salty. It’s a new addition to my spices and I can’t get enough of it. If you haven’t added sumac to your spice collection or don’t have it on hand, your salad will be fine without it. There is enough flavor from everything else for it to be satisfying.

How To Store Balela Salad

Leftovers can be stored in the refrigerator for up to 5 – 6 days. I don’t recommend freezing this with the addition of the cucumber. If you plan on freezing omit the cucumber for best results.How To Serve Balela Salad

Balela salad can be served as is, chilled or at room temperature.
Serve your Middle Eastern chickpea salad with a handful of arugula thrown in. The arugula pairs well and looks great in the salad!

It also makes a great filler for pita sandwiches (shown below) and wraps. Slather a bit of creamy hummus inside the bread, add a little arugula and fill it up with the bean salad. It’s flavorful and delicious!

Share This Recipe!