Description
Balela Salad is a vibrant, Middle Eastern-inspired chickpea salad packed with fresh herbs, vegetables, and a tangy lemon cumin dressing. This easy, no-cook recipe comes together in just 15 minutes, making it a perfect healthy side dish or light meal for any time of the year.
Ingredients
For the Dressing
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup extra-virgin olive oil
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- ½ cup finely diced red onion
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1 large tomato (finely diced)
- 1 small green bell pepper (finely diced)
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Instructions
- Prepare the Dressing: In a large bowl, whisk together the fresh lemon juice, extra-virgin olive oil, ground cumin, salt, and black pepper until well combined and emulsified.
- Mellow the Onion: Add the finely diced red onion to the dressing and stir to coat well. Let this mixture sit for 5 minutes to soften and mellow the raw onion flavor while you prep the rest of the ingredients.
- Add Main Ingredients: To the bowl, add the drained and rinsed chickpeas, finely diced tomato, diced green bell pepper, chopped fresh parsley, and chopped fresh mint, layering them over the dressing and onion mixture.
- Toss the Salad: Gently stir all the ingredients together until everything is evenly coated with the dressing. Be careful to avoid mashing the chickpeas.
- Rest and Serve: Allow the salad to rest for another 5 minutes so the flavors meld beautifully. Serve fresh at room temperature or chilled.
Notes
- For extra flavor, let the salad chill in the refrigerator for up to 1 hour before serving.
- Use fresh herbs for the best taste—parsley and mint are essential to authentic Balela Salad flavor.
- This salad pairs beautifully with grilled meats or as a light standalone vegetarian dish.
- Adjust the amount of cumin and lemon juice to suit your taste preference.
