How to make Mediterranean Balela Chickpea Salad
This colorful Mediterranean Balela Chickpea Salad is hearty, refreshing and bursting with fresh herbs and zesty flavor from the fresh lemon garlic dressing. So easy, so delicious, and so satisfying! Turn it into an easy weeknight meal by serving it with pita bread!
Servings: 4
Calories: 416kcal
Ingredients
- 2 15 oz cans of chickpeas drained or 3 cups cooked
- 1 clove garlic minced
- 1 pint cherry tomatoes halved
- 1 Red Bell Pepper diced small
- 1 small cucumber chopped Small
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 1/4 tsp salt
Dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or use a mix of balsamic and apple cider vinegar
- 2 tbsp or more lemon juice
- 1/2 tsp sumac or use cumin
- 1/4 tsp cayenne or red pepper flakes
- salt to taste
Instructions
- Chop up all your veggies, Add the washed and drained chickpeas, garlic, cherry tomatoes, bell pepper to a bowl and toss. Add the mint and parsley, and 1/4 tsp 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.
- Serve immediately, or chill and store for upto 3 days. This side can also be served in toasted pita bread with Tahini dressing.
Notes
This side can also be served in toasted pita bread with Tahini dressing
- To allow for all the flavors to blend and develop, make the balela salad a bit ahead of time, at least half an hour before serving!
- You can use a mix of balsamic and apple cider vinegar instead of red wine vinegar.
- Feel free to add some chopped olives and sun-dried tomatoes to this recipe.
Nutrition
Calories: 416kcal | Carbohydrates: 68g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 1078mg | Fiber: 18g | Sugar: 16g | Vitamin A: 2057IU | Vitamin C: 79mg | Calcium: 140mg | Iron: 8mg