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Balela Salad
Middle Eastern · Chickpea
Ingredients
- chickpeas cooked, drained, rinsed
- 5 1/4 cups
- green bell pepper chopped
- 3/4 pepper
- jalapeno finely chopped
- 2
- grape tomatoes halved
- 3 3/4 cups
- sun-dried tomatoes
- 3/4 cup
- green onions chopped
- 6
- Kalamata olives pitted
- 1/2 cup
- green olives pitted
- 3/8 cup
- parsley chopped
- 3/4 cup
- mint chopped
- 3/4 cup
- extra virgin olive oil
- 3/8 cup
- white wine vinegar
- 3 tbsp
- lemon juice
- 3 tbsp
- garlic minced
- 2 clove
- sumac
- 1 1/2 tsp
- Aleppo pepper
- 3/4 tsp
- crushed red pepper
- 3/8 tsp
- kosher salt
- to taste
- black pepper
- to taste
Method
- 01Combine chickpeas, bell pepper, jalapeno, tomatoes, green onions, sun-dried tomatoes, olives, parsley, and mint in a large bowl.
- 02Whisk oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and crushed red pepper in a separate bowl. Season with salt and pepper.
- 03Drizzle dressing over salad and mix gently to coat.
- 04Let sit at least 30 minutes before serving, or cover and refrigerate until ready.30 min
- 05Mix again and adjust seasoning before serving.