Balela Salad is perfect for your next potluck, party or get together. Utterly easy to whip up and a sure eye catcher. Make it for a crowd or make it for your next pita night along with some shawarma meat and tzatziki. You are all set for some serious yum flavors. If you shop at Trader Joes, you might have come across Balela in their refrigerated section by the prepared foods. This bean salad is one of TJ’s popular salads, loved by many. If you are looking for a healthy, light bean salad loaded with veggies that looks like eye candy, this one is for you.
What is Balela salad?
Balela (bah-lay-la) is refreshing chickpea and bean salad you will find in many Middle Eastern countries, as well as some lining the Mediterranean. Balela is the Arabic word for cooked chickpeas. I knew about Balela, known as salata Balela, from my touring days in Egypt I still have some memories of scooping it with Aish (Egyptian pita like bread) along with some tahini. Though there could be little tweaks to the recipe from region to region, the basic mix is pretty much same. Most of the balela bowls have chickpeas and black beans tossed together with diced tomatoes, cucumber, onion and bell peppers along with loads of mint and parsley and a zesty lemony dressing. Most of the time dressing is spiked with sumac, which is one of the popular exotic Middle Eastern spicse. Sumac comes from dried and coarsely ground berries and has a sour, citrusy flavor. The burgundy colored berries are widely used throughout Middle Eastern cuisine. Adding sumac will definitely add the zesty flavor, but please don’t let it stop you from making this if you don’t have sumac handy. It’s good without too, as there are so many flavors going in there already!
Ingredients Needed
Balela Salad Recipe
All I am doing here is some chopping and tossing for balela. First, I drain and rinse the chickpeas and black beans. Then, I dice all the veggies to roughly the same size. In a large mixing bowl, I combine the chickpeas, black beans, tomatoes, cucumber, onion, olives, and the chopped parsley and mint. In a jar or cup, I mix the dressing ingredients, then drizzle it over the salad. I gently mix everything so it’s well-coated with the zesty dressing. Then I taste and adjust the seasonings if needed. Finally, I cover the bowl with plastic wrap and let it sit for about 30 minutes before serving to let the flavors meld together.
Serving Suggestions
Serve balela chilled or at room temperature. You can serve it as it is, or sprinkle some yummy feta on top for extra protein and flavor. Everybody knows two bean or three bean salad. Balela is not that different than these salads you are familiar with. By adding juts a few more exotic flavorings like herbs and spices, you invite all these foreign delicious flavors into your life. GypsyPlate loves introducing you to all of these amazing flavors from the four corners of the world. Be with us as we promise there is more coming your way. Lots and lots more… 🙂
Balela Salad, on my Gypsy Plate… enjoy!
Try these other great salad recipes!Rainbow Pasta SaladSpanish PipirranaIsraeli Couscous SaladGreek Steak SaladThanksgiving Kale SaladSpiralized Zucchini Carrot SaladTortellini Pasta Salad Leftovers: This makes up for a large bowl to feed the crowd, making it perfect for potlucks, get togethers and company. If making it just for you, it will take care of you for light easy lunches as leftovers. It’s great in refrigerator up to 4-5 days, wrapped with plastic wrap or in a covered container. Since you serve this salad cold or at room temperature, there is no need to reheat before serving again.
