Balela Middle Eastern Bean Salad

Stuff Balela Middle Eastern chickpea salad into pita pockets for an easy plant-based lunch or enjoy as a side salad along with falafel and hummus or labneh.

INGREDIENTS:

- dried chickpeas, soaked overnight. - water - extra virgin olive oil - red wine vinegar - fresh lemon juice - garlic, minced - cherry tomatoes, quartered - red onion, diced - pitted Kalamata olives, halved - chopped Italian parsley - sea salt - freshly ground black pepper

INSTRUCTIONS

Cook the chickpeas if using dried. Drain the soaking water and add the beans back into a large pot.

1:

Drain the chickpeas and add to a medium bowl. Toss with the remaining ingredients.

2:

Store in an airtight container in the refrigerator for up to 4 days.

3:

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