Balela salad is super easy to make, nutrient dense, delicious and satisfying Middle Eastern chickpeas Salad. It’s comes to gather by adding a salad dressing made of : olive oil, garlic, lemon juice, sumac (optional), salt and pepper; to a mix of : chickpeas, diced tomatoes, onion, red and yellow bell pepper , parsley and mint. It’s versatile, it can be served as a salad or as a filling for pita pockets or as rolls/wraps or even as dips. It's especially ideal for all those who are on weight loss journey and looking for a diabetic friendly diet.
I discovered this salad as I was searching for tasty salad that we can really enjoy yet is nutrient dense, beacuse I don't like bland salalds. I believe that if the food we eat is not tasty then we will develop an aversion to eating healthy. This salad, I must say was a surprise, It’s so flavorful and delicious and it's incredibly easy to make. And it has a festive look so can be served for any special occasions. Both my husband and I enjoy this often. I usaully have this salad for dinner. It's also a good option for those who are living away from home or want to cook in dorm kitchen, because it is nutrient dense and it makes a meal in itself. Also, it comes togather just in 5-10 minutes.
Balela salad - A Middle Eastern/Mediterranean Chickpea Salad Recipe
Cusine : Middle Eastern / Meditarranean
Serves : 2-3 people
prepearation time: 10-15 minutes
Cooking time: No cooking(mixing all the prepared ingredients)
Section 1: Ingredients Required
For preparing salad:
1 and ½ cup cooked chickpeas/garbanzo beans or canned chickpeas
1/2 red bellpepper
1/2 yellow bellpepper
1/2 cup ripe roma tomato cored and desseded
1/2 cup olives sliced
1/2 cup red onion or green opnion
1/2-3/4 cup parsely
2tbsp mint (optional)
For preparing dressing:
1 small clove garlic finely chopped
1/2 tsp tsp salt
1/2 tsp pepper powder
1/4 cup olive oil
1/8 cup lemon juice
1/2 tsp Sumac (It's optional. Those of you who don't know, It has a pleasant tangy taste with a hint of citrus fruitiness. It's an essential ingredient in Middle Eastern cusine. However, the salad will be fine even without it. )
1/4-1/2 tsp ceyenne pepper powder
Section 2: Recipe video
Watch the recipe video before reading the direction for better understanding.
Section 3: Directions
For cooking chickpeas at home. Soak 3/4-1 cup chickpeas for at least 8-10 hours in 3 times water. Then drain and rise well and cook in a pessure cooker for 5-6 whistles over a medium flame. And when the pressure release drain the water and measure 1 and 1/2 cup for making the salad (if you are using canned chickpea then drain the water and use 1 and 1/2 cup)
Rinse well the bell pepper and cut it into 1-2 inch square pieces. Then rub little olive oil and roast it in airfryer at 200 degree centegrade for 8 minutes or lightly roast on the pan and set it aside.
In a deep bowl add all the diced vegetables(keep the vegetables the size of chickpea or smaller).
Mix in another small jar or bowl all the dressing ingredients.
Now, drizzle the dressing over the salad ingredients and mix gentlly to coat it. And set it aside for 15-20 minutes before serving, or cover and refrigerate until ready to serve.
Section 4: Storage and serving directions and conclution
This salad is ideal for meal prep as it can be stored in the referegerator for 1 to 2 days ahead of time.
It can be served as salad or a dips(shown in the pic below). Also, it makes a great filling for pita sandwiches (shown below) and wraps/rolls. Spread a little tahini inside the pita bread pocket, line it with lettuce/arugula and fill it up with the salad. Now, instead of sandwich we can make rolls by spreading tahini on the pita bread and line it few lettuce/agugula leaves and placing some salad in the middle and rolling it and make it into wraps/rolls.
Hoping you liked the recipe. Please leave your comments and feedbacks. Thank you. Happy Cooking! Stay healthy, stay happy!
Yummily,
Vinitha
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