BALELA SALAD RECIPE
Balela Salad is a flavorful and nutritious Mediterranean chickpea & black bean salad brimming with fresh veggies, herbs, and sumac. It pairs perfectly with pita bread, arugula, and hummus.
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Serve - 6
- Category: Salad, Entree, Side
- Method: toss
- Cuisine: Vegan Mediterranean
Ingredients
- 2 cans (14 oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 can (14 oz.) black beans, drained and rinsed
- 2 firm roma tomatoes, seeds removed and diced
- 1/2 red onion, diced
- 1/2 English cucumber, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon sumac
- mineral salt & fresh cracked pepper, to taste
- 3 – 4 tablespoons olive oil (I used a garlic infused olive oil)
- juice of 1 large lemon
Optional ingredients to serve with:
- pita bread
- hummus
- arugula
Instructions
Assemble: 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.
This salad is perfect on pita bread or Vegan Naan slathered with classic Hummus and layered with arugula. Alternatively, you can add a large handful of arugula to the salad and serve it with pita bread and hummus on the side.
Serves 6
Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days.
Notes
Try adding a dash of cayenne pepper or red pepper flakes for a little heat.
If making wraps, try this Simple White Bean Hummus as an alternative to classic hummus.
Find it online: https://simple-veganista.com/balela-salad/