Last Saturday when I was in the States, I took a much-needed Trader Joe’s trip with my mom. As I was browsing hummus for my trip home, a chickpea salad caught my eye and I picked it up- it was called Balela, a mid-eastern style chickpea salad with black beans, tomatoes, onion and herbs.
The short ingredient list was impressively natural, so I decided to pick it up for my long ride home, figuring it would be a healthy option instead of whatever I could grab on the go at Penn Station. The minute I took a bite of this tangy salad, I was pleasantly surprised.
So of course, the first thing I did when I got home was buy a couple cans of organic chickpeas so I could recreate it myself!
Tangy, flavorful and super filling from all the amazing plant-based protein and fiber, this salad makes a great lunch, side, or even breakfast… no really, it’s so refreshing! Make this for lunch today, you won’t be disappointed!
Mid-eastern style bean and herb salad
Serves 3 as a main, 4-6 as a side
1 can organic chickpeas, drained and rinsed
1 cup organic black beans, drained and rinsed
1 medium tomato, chopped (about 1/2 cup)
1/3 cup onion, chopped
1/4 cup parsley, chopped fine
2 tbsp fresh mint, minced
3 tbsp olive oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon fresh lemon juice
1 clove garlic, minced (or garlic powder, to taste)
large pinch sea salt (or to taste)
black pepper and cayenne pepper, to taste
1. Drain and rinse beans, dry well. Toss with all other ingredients. Let sit at least 30 minutes to let flavors meld.
I don’t think you can get any simpler, so you have no excuses- make this today!
What is your favorite middle eastern dish? I love, love, LOVE falafel. But my quinoa tabbouleh is pretty good, too