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.

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INGREDIENTS

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INSTRUCTIONS

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

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

For more recipes, visit Yummy Mummy Kitchen!

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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 - Water - Extra virgin olive oil - Red wine vinegar - Fresh lemon juice - Garlic - Cherry tomatoes - Red onion - Pitted Kalamata olives - Italian parsley - Sea salt - Ground black pepper

INSTRUCTIONS

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

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

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

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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