Mediterranean Balela Salad
A bright, protein‑packed chickpea salad tossed with fresh veggies, herbs, olives, and a zesty lemon‑sumac dressing. It comes together in 10 minutes and tastes even better after it marinates, making it perfect for meal prep, picnics, or a refreshing side dish.
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Ingredients
- 3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
- 1/2 green bell pepper (chopped)
- 1 jalapeno (finely chopped – optional)
- 2 1/2 cups grape or cherry tomatoes (halved)
- 1/2 cup sun-dried tomatoes
- 3-5 green onions (chopped (both white and green parts))
- 1/3 cup pitted Kalamata olives
- 1/4 cup pitted green olives
- 1/2 cup chopped parsley leaves
- 1/2 cup chopped mint or basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1 garlic clove (minced)
- 1 tsp sumac
- 1/2 tsp Aleppo pepper
- 1/4 tsp crushed red pepper (optional)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- In a large bowl, mix the chickpeas, bell pepper, jalapeno (if using), tomatoes, green onion, sun-dried tomatoes, olives, and herbs.
- In a separate bowl or jar, add the oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and red pepper (if using). Season with salt and pepper to taste and whisk to combine.
- Drizzle the dressing over the salad and mix gently to coat. Ideally, leave aside for 30 minutes before serving, or cover and refrigerate until you’re ready to serve.
- When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
Nutrition
Calories: 301kcalCarbohydrates: 36gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 237mgPotassium: 821mgFiber: 10gSugar: 10gVitamin A: 1184IUVitamin C: 40mgCalcium: 89mgIron: 5mg
Nutritional information is an estimate and may vary based on ingredients and preparation.