Balela Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 to 7 servings
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Calories
3028 kcal
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Course
Salad
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Cuisine
Middle Eastern
Balela Salad
Description
Balela Salad combines cooked chickpeas with a variety of fresh and preserved vegetables such as chopped green bell pepper, optional finely chopped jalapeno for mild heat, grape tomatoes, and diced sun-dried tomatoes. It also includes two types of olives, kalamata and green, with chopped green onions, parsley, and mint or basil for fresh herbal notes. This hearty salad balances earthy, tangy, and slightly spicy flavors.
The dressing blends extra virgin olive oil with white wine vinegar and lemon juice for acidity, complemented by minced garlic and Middle Eastern spices sumac and Aleppo pepper. This provides a citrusy, sharp, and slightly smoky flavor profile. After combining the salad ingredients, the dressing is mixed in and the salad is ideally left to rest for about 30 minutes to allow the flavors to meld.
The salad can be served as is for a refreshing side or incorporated into warm pita pockets with tahini for a more substantial meal. It also pairs well on a vegetarian mezze platter alongside spreads like baba ganoush and roasted red pepper hummus. High-quality olive oil and authentic spices like sumac and Aleppo pepper contribute notably to the flavor.
Using canned chickpeas is convenient and common, though cooked chickpeas are also suitable. The flavors develop better if the salad rests before serving and the seasoning can be adjusted just before eating.
Ingredients
For the Salad
- 3 1/2 cups chickpeas or 2 15-ounce cans chickpeas), drained and rinsed, cooked
- 1/2 green bell pepper chopped
- 1 jalapeno pepper finely chopped (optional
- 2 1/2 cups grape tomatoes halved if you’d like (or you can leave them whole, or cherry tomatoes
- 1/2 cup sun-dried tomatoes
- 3-5 green onion chopped (both white and green parts
- 1/3 cup kalamata olives pitted
- 1/4 cup green olives pitted
- 1/2 cup parsley chopped leaves
- 1/2 cup mint chopped or basil leaves
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 garlic minced, clove
- 1 teaspoon sumac
- 1/2 teaspoon Aleppo pepper
- 1/4 to 1/2 teaspoon crushed red pepper (optional)
- kosher salt
- black pepper
Instructions
- Mix the salad. In a large bowl, mix the chickpeas, bell pepper, jalapeno (if using), tomatoes, green onion, sun-dried tomatoes, olives, and herbs.
- Make the dressing. In a separate bowl or jar, add the oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and red pepper (if using). Season with salt and pepper to taste and whisk to combine.
- Dress. Drizzle the dressing over the salad and mix gently to coat. Ideally, leave aside for 30 minutes before serving, or cover and refrigerate until you’re ready to serve.
- Serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
Notes
- High-quality olive oil and fresh spices greatly enhance the flavor of the salad.
- Allow the salad to rest for at least 30 minutes to meld the flavors.
- Serve Balela Salad in warm pita pockets with tahini for a filling meal.
- This salad pairs well with other Mediterranean dishes such as baba ganoush and roasted red pepper hummus.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 7 servings
Amount Per Serving
Calories 3028 kcal
% Daily Value*
| Calories | 302.8kcal | 15% |
| Carbohydrates | 36.8g | 12% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 8.7g | 44% |
| Sodium | 234.5mg | 10% |
| Potassium | 848.3mg | 18% |
| Fiber | 10.5g | 42% |
| Sugar | 10.4g | 21% |
| Vitamin A | 1451.3IU | 29% |
| Vitamin C | 35.2mg | 39% |
| Calcium | 94mg | 9% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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