Chickpea Salad Balila Recipes

BALELA SALAD RECIPE

Steps:

• 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. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• This salad is perfect in pita bread that's been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
• Serves 6
• Try adding a dash of cayenne pepper or red pepper flakes for a little heat.

CHICKPEA SALAD (BALILAH)

Steps:

• In a large bowl whisk together the first six ingredients (through pepper). Add chickpeas, green onions, and parsley; stir to combine. Let stand at room temperature 15 minutes before serving. Top with cheese.

BALILAH (CHICKPEA SALAD)

Steps:

• In a medium bowl, combine the chickpeas, scallions, and parsley; toss to combine.
• In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly.
• Let sit 10 minutes for the flavors to develop.

CHICKPEA SALAD - BALILA

Steps:

• Drain and rinse chickpeas(if using canned) and place in a medium sized bowl.
• Add the onions and jalapeno.
• Whisk together the garlic, salt, cumin, lemon juice, and olive oil.
• Pour the dressing over the chickpeas and onions and stir gently to coat the salad.
• Spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese.
• Enjoy!