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Balela

A refreshing Mediterranean salad made with chickpeas, tomatoes, and herbs, perfect for summer gatherings or as a healthy lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Chopping board
  • Sharp knife
  • Measuring cups and spoons
  • Serving spoon

Method
 

  1. Start by gathering all your ingredients.
  2. Dice the cucumber and chop the red onion, parsley, and mint.
  3. In a large mixing bowl, add the drained chickpeas, chopped vegetables, parsley, and mint.
  4. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper.
  5. Pour the dressing over the salad ingredients in the mixing bowl and toss gently to coat.
  6. Sample the salad and adjust seasoning if needed.
  7. For best results, let the Balela sit in the refrigerator for about 30 minutes.
  8. Serve the salad chilled or at room temperature.

Notes

This salad can be made a day ahead; just keep the dressing separate until serving to prevent sogginess.