Name: Balela Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 3 1/2 cups chickpeas, cooked, drained, rinsed; 1/2 pepper green bell pepper, chopped; 1 jalapeno, finely chopped; 2 1/2 cups grape tomatoes, halved; 1/2 cup sun-dried tomatoes; 4 green onions, chopped; 1/3 cup Kalamata olives, pitted; 1/4 cup green olives, pitted; 1/2 cup parsley, chopped; 1/2 cup mint, chopped; 1/4 cup extra virgin olive oil; 2 tbsp white wine vinegar; 2 tbsp lemon juice; 1 clove garlic, minced; 1 tsp sumac; 1/2 tsp Aleppo pepper; 1/4 tsp crushed red pepper; to taste kosher salt; to taste black pepper

Estimate, per serving

Cal: 303
Protein: 11g
Carbs: 36.8g
Fat: 14g
Sodium: 235mg
Fiber: 10.5g

Ingredients

chickpeascooked, drained, rinsed: 7 cups
green bell pepperchopped: 1 pepper
jalapenofinely chopped: 2
grape tomatoeshalved: 5 cups
sun-dried tomatoes: 1 cup
green onionschopped: 8
Kalamata olivespitted: 2/3 cup
green olivespitted: 1/2 cup
parsleychopped: 1 cup
mintchopped: 1 cup
extra virgin olive oil: 1/2 cup
white wine vinegar: 4 tbsp
lemon juice: 4 tbsp
garlicminced: 2 clove
sumac: 2 tsp
Aleppo pepper: 1 tsp
crushed red pepper: 1/2 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.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Nut-free