Balela Salad (Lebanese Chickpea Salad)
This balela salad is a Lebanese chickpea salad is cumin chickpeas mixed through fresh tomato, onions, herbs and spices. Can be enjoyed warm or cold, for breakfast, lunch or dinner with your favourite flatbread or part of a mezze.
Servings: 2 people
Calories: 304kcal
Equipment
Ingredients
- 250 grams Chickpeas canned or dry (pre-cook dry variety)
- 3 small Tomato diced small
- ½ small White onion diced small
- 1 handful Parsley flat leaf and roughly chopped small
- 10 leaves Mint roughly chopped small
- 1 small Garlic clove crushed
- ½ teaspoon Cumin
- 15 ml Chickpea water aquafaba
- 15 ml Olive oil extra virgin
- 15 ml Lemon juice fresh
Instructions
- Over medium heat, add warm chickpeas with water, cumin and garlic. Once warmed, turn off heat.250 grams Chickpeas, 1 small Garlic clove, ½ teaspoon Cumin, 15 ml Chickpea water
- Add all ingredients except fresh lemon juice and mix through. Serve by topping with lemon juice and sprinkling extra cumin.3 small Tomato, ½ small White onion, 1 handful Parsley, 10 leaves Mint, 15 ml Olive oil, 15 ml Lemon juice
Video
Notes
Use the freshest produce available for best flavor
Chickpeas (garbanzo beans) can be from a can (fast method) or can be cooked from dry, which will need to be precooked. the chickpeas and use a tablespoon of the cooked chickpea water rather than just water.
With the remaining aquafaba check out these recipes aquafaba to make vegan meringue.
Optional - for a creamy balela salad, add a teaspoon of tahini and mix it through well. I sometimes love to add fresh cucumbers, red cabbage and red capsicum (bell pepper).
Other Lebanese recipes you may like
Fragrant herb blend zaatar, found on the famous Lebanese pizza
Creamy baba ghanouj the best dip!
Nutrition
Calories: 304kcal | Carbohydrates: 43g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 19mg | Potassium: 748mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1357IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 5mg