Balela Salad Recipe
This Balela salad recipe is made with chickpeas tossed with a lemon-cumin dressing, fresh parsley, mint, and diced vegetables.
Servings: 4 servings
Ingredients
- ¼ cup fresh lemon juice about 2 lemons
- ¼ cup extra-virgin olive oil
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup finely diced red onion
- 2 (15-ounce) cans chickpeas drained and rinsed
- 1 large tomato finely diced
- 1 small green bell pepper finely diced
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Instructions
- In a large bowl, whisk together the lemon juice, olive oil, cumin, salt, and black pepper.
- Add the red onion to the dressing and stir to coat. Let sit for 5 minutes to mellow the onion while you prepare the rest of the ingredients.
- Add the chickpeas, tomatoes, green bell pepper, parsley and mint on top of the dressing and onions.
- Gently stir until everything is evenly coated. Let rest another 5 minutes before serving.
Notes
My Top Tip: Don't skip resting the salad. It helps the chickpeas and veggies absorb the dressing, and the flavors meld together. Just 5 minutes makes a big difference!
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
Serving: 1cup | Calories: 351kcal | Carbohydrates: 38g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 602mg | Potassium: 589mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1247IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 4mg
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