One of our favourite go-to salad recipes in the warmer months is this Middle Eastern chickpea salad, also known as Balela Salad. It's essentially a chopped salad with loads of fresh herbs, lemon and olive oil drizzled with tahini sauce and we've also added pomegranate molasses for extra flavour. Enjoy it as a salad or spooned into a pitta or tortilla with extra tahini sauce.
It's quick, easy, delicious and packs a nutritional punch, with lots of iron, protein, fibre and vitamins. It keeps in the fridge for 4 days and becomes our go-to during busy weeks. We hope you love it!
MIDDLE EASTERN BALELA SALAD
1 x 400g tin of chickpeas
1 red bell pepper, diced
150g cherry vine tomatoes, chopped
1/2 cucumber, chopped
1 small red onion, finely diced
Handful of fresh mint, finely chopped
Handful of fresh parsley, finely chopped
Small garlic clove, minced
2 tbsp good quality extra virgin olive oil
Zest and juice of one lemon
1 tsp sumac (optional)
1 tbsp pomegranate molasses (optional)
- Place everything into a large salad / mixing bowl, except the tahini and pomegranate molasses.
- Toss well and adjust the seasoning (lemon, salt, garlic, pepper) to taste. Loosen the tahini with water to drizzling consistency (if needed)
- Divide between serving bowls/plates, then drizzle over the tahini and pomegranate molasses. Enjoy!