Best Balilah Chickpea Salad Recipes
BALELA SALAD
This festive and wholesome Balela Salad is a Middle Eastern favorite! Filled with tons of nutrition from chickpeas and chopped veggies. And packs lots of flavor from fresh herbs, a zesty dressing, and Mediterranean favorites like olives and sun-dried tomatoes. A must-try!
Provided by The Mediterranean Dish
Categories Salad
Time 15m
Number Of Ingredients 18
Steps:
- In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
- In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.
- Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
- When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
Nutrition Facts : Calories 267 calories, Sugar 8.1 g, Sodium 17.6 mg, Fat 7.6 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 8 g, Protein 12.4 g, Cholesterol 0 mg
BALELA SALAD RECIPE
A flavorful and nutritious Mediterranean chickpea & black bean salad! Pairs perfectly with pita bread, arugula and hummus.
Provided by Julie | The Simple Veganista
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This salad is perfect in pita bread that's been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
- Serves 6
- Try adding a dash of cayenne pepper or red pepper flakes for a little heat.
Nutrition Facts : Calories 281 calories, Sugar 2.7 g, Sodium 694.6 mg, Fat 10.3 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 38.1 g, Fiber 12.4 g, Protein 12.6 g, Cholesterol 0 mg
BALILAH (CHICKPEA SALAD)
Chickpeas are a staple of the Palestinian diet. In this salad they are seasoned with a blend of cumin, olive oil, and lemon juice. To make the salad more substantial, add some crumbled feta cheese and several seeded and diced vine-ripened tomatoes. From the food section of the Houston Chronicle. The recipe was adapted from Christiane Dabdoub Nasser's "Classic Palestinian Cookery".
Provided by Leslie in Texas
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the chickpeas, scallions, and parsley; toss to combine.
- In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly.
- Let sit 10 minutes for the flavors to develop.
Nutrition Facts : Calories 347.1, Fat 15.8, SaturatedFat 2.1, Sodium 1418.1, Carbohydrate 43.8, Fiber 8.7, Sugar 0.7, Protein 9.6
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
CHICKPEA SALAD - BALILA
I love this salad, the ingredients and the flavors are great. It is a fresh yet flavorful salad that can be used as a side dish or main dish lunch as I usually make it. I found this recipe in The Arab Table by: May Bsisu http://www.amazon.com/Arab-Table-Recipes-Culinary-Traditions/dp/0060586141 a few years back and have been making it ever since.
Provided by Leahs Kitchen
Categories Beans
Time 15m
Yield 18 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse chickpeas(if using canned) and place in a medium sized bowl.
- Add the onions and jalapeno.
- Whisk together the garlic, salt, cumin, lemon juice, and olive oil.
- Pour the dressing over the chickpeas and onions and stir gently to coat the salad.
- Spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese.
- Enjoy!
Nutrition Facts : Calories 302.2, Fat 13.9, SaturatedFat 1.9, Sodium 1037, Carbohydrate 38, Fiber 7.3, Sugar 1.4, Protein 8.1
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