Balela Salad
Ingredients
- 2 cans of chickpeas rinsed and drained
- 1 can of black beans rinsed and drained
- 1 red bell pepper chopped
- 2 cups of baby tomatoes sliced into quarters
- 1/2 small Persian cucumber chopped
- 1/2 red onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sumac
- 1 squeeze of lemon juice
- 1/4 cup extra virgin olive oil
- 2 teaspoons white vinegar
Instructions
- In a large bowl, combine chickpeas, black beans, bell pepper, tomatoes, cucumber, red onion, parsley, and mint.
- In a separate small bowl, whisk together salt, pepper, sumac, lemon juice, olive oil, and vinegar.
- Pour the dressing over the salad and toss to mix. Serve it chilled or at room temperature.
- Store the salad in an airtight container in the fridge for up to 4-5 days. Give it a toss before serving.
Notes
* To mellow the onion’s flavor, soak it in vinegar for at least 30 minutes before adding it to the salad.