15 min · 1 serving · @The Mediterranean Dish
Balela (Mediterranean Chickpea Salad)
Chickpeas, tomatoes, sun-dried tomatoes, olives and plenty of parsley and mint in a bright lemon, sumac and Aleppo pepper dressing.
Nutrition per serving
- 295 kcal
- 10 g protein
- 34 g carbs
- 14 g fat
Ingredients
- 95 g cooked chickpeas, drained and rinsed
- 10 g green bell pepper, chopped
- 1 tsp jalapeño, finely chopped (optional)
- 65 g grape or cherry tomatoes
- 1 ½ tbsp sun-dried tomatoes
- ¾ green onion, chopped
- 1 tbsp pitted Kalamata olives
- 2 tsp pitted green olives
- 1 ½ tbsp chopped parsley
- 1 ½ tbsp chopped mint or basil
- 2 tsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- ¼ garlic clove, minced
- ¼ tsp sumac
- 1 pinch Aleppo pepper
- 1 pinch crushed red pepper (optional)
- 1 pinch salt
- 1 pinch black pepper
Steps
- Combine the chickpeas, bell pepper, jalapeño, tomatoes, sun-dried tomatoes, green onion, olives and herbs in a large bowl.
- Whisk the olive oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper and red pepper with salt and black pepper.
- Pour the dressing over the salad and toss gently; ideally let it sit 30 minutes or chill until serving.
- Give it a quick stir, adjust the seasoning and serve.
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