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Balela Salad

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6

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.