In Arabic, the word balela means cooked chickpeas. Salad balela is a old fashioned chickpea salad from the Middle East. Incredibly easy to do, with a base of chickpeas and black beans, is mixed with diced green peppers and zucchini, fresh herbs and Mediterranean ingredients such as cherry tomatoes and green olives. The dressing brings together everything necessary to bring out the flavours: lemon juice, apple cider vinegar, extra virgin olive oil, sea salt and pepper.
Exit! It’s a delicious meal rich in nutrients and special for the spring season. Balela salad keeps for days in the fridge, up to approximately four days. It is worth adding feta cheese if you want to add an extra texture, or keep it vegan and exotic, with cubes of mango or papaya.
Before starting, we can choose to use canned legumes or cook them at home for 50 to 60 minutes with the corresponding soaking the day before. If the legumes are canned, wash the grains well to remove the liquid from the can. Repeat the dynamics with the three legumes and reserve.
In a large bowl, mix the salad ingredients: the chickpeas, the black beans, the vegetables (green pepper, zucchini and onion) in cubes, the cherry tomatoes, the green (or black) olives and the chopped fresh herbs.
In a separate bowl, put together the dressing with extra virgin olive oil, white wine vinegar, lemon juice and zest, minced garlic, salt and pepper. Stir vigorously until well mixed.
Drizzle the dressing over the salad and toss gently to blend the ingredients. Rest for 30 minutes before serving or keep in the fridge until serving time.
When serving, rectify the dressing and adjust some seasoning if necessary.
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With what to accompany the Balela salad
Definitely, this balela salad can be served as part of a special dinner, with a serving of roasted pepper and feta spread, zucchini fritters, and a pecan pie for dessert. Another way to serve it is with pita bread and add a generous spoonful of natural yogurt, tahini, Tzatziki or sour cream, for an exquisite vegetarian appetizer.
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