📝 About This Recipe
Hailing from the bustling markets of the Levant, Balela is a refreshing, protein-packed celebration of texture and herb-forward flavors. This salad marries buttery chickpeas and earthy black beans with a bright, zesty dressing infused with sumac and sun-dried tomatoes. It is a versatile masterpiece that serves perfectly as a light lunch, a vibrant side dish, or a sophisticated addition to a mezze platter.
🥗 Ingredients
The Legume Base
- 15 ounces Chickpeas (Garbanzo Beans) (one can, drained and thoroughly rinsed)
- 15 ounces Black Beans (one can, drained and thoroughly rinsed)
Fresh Vegetables & Aromatics
- 1 cup Cherry Tomatoes (quartered)
- 1 cup English Cucumber (finely diced)
- 1/2 cup Red Onion (finely minced)
- 1/4 cup Sun-dried Tomatoes (oil-packed, drained and finely chopped)
- 1 cup Fresh Flat-Leaf Parsley (stems removed, finely chopped)
- 1/2 cup Fresh Mint (leaves only, finely chopped)
- 2 cloves Garlic (pressed or grated into a paste)
The Zesty Dressing
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Apple Cider Vinegar (adds a necessary sharp tang)
- 1 teaspoon Ground Sumac (for a signature citrusy, floral note)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Salt and Black Pepper (adjust to taste)
👨🍳 Instructions
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1
Begin by preparing your legumes. Empty the cans of chickpeas and black beans into a colander and rinse them under cold running water until the water runs clear and no foam remains. Shake well to remove excess moisture.
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2
Transfer the rinsed beans to a large, clean kitchen towel or paper towels and gently pat them dry. Removing excess water ensures the dressing clings perfectly to the beans rather than pooling at the bottom.
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3
In a small glass jar or mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, and the grated garlic paste until emulsified.
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4
Stir the ground sumac, cumin, salt, and freshly cracked black pepper into the dressing. Let this sit for 5-10 minutes to allow the garlic to mellow and the flavors to bloom.
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5
Finely dice the English cucumber and red onion. Aim for a uniform size roughly the same as a chickpea to ensure a consistent texture in every bite.
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6
Quarter the cherry tomatoes and finely chop the sun-dried tomatoes. The sun-dried tomatoes provide a concentrated, savory 'umami' punch that defines a great Balela.
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7
Finely chop the fresh parsley and mint. Do not be shy with the herbs; they should act more like a salad green than a garnish.
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8
In a large mixing bowl, combine the dried beans, cucumber, red onion, cherry tomatoes, sun-dried tomatoes, and the chopped herbs.
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9
Drizzle the prepared dressing over the salad ingredients. Use a large spoon or spatula to toss everything gently but thoroughly, ensuring every bean is coated.
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10
Taste the salad. Adjust the seasoning with an extra pinch of salt or a squeeze of lemon juice if needed. The flavors should be bright and punchy.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This 'resting' period allows the beans to marinate and absorb the dressing.
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12
Give the salad one final toss before serving to redistribute the dressing and juices that may have settled at the bottom.
💡 Chef's Tips
For the best flavor, use high-quality Extra Virgin Olive Oil; its peppery notes are essential to the dish. If you have time, soak and boil dried chickpeas from scratch for a superior, firm-yet-creamy texture. To take the edge off the red onion, soak the minced pieces in cold water for 5 minutes, then drain before adding to the salad. Don't skip the sumac—it provides a unique tartness that lemon alone cannot replicate. This salad actually tastes better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread and a side of creamy hummus or baba ganoush. Pair with grilled lamb kebabs or za'atar-roasted chicken for a complete Middle Eastern feast. Top with a handful of crumbled feta cheese or toasted pine nuts for added richness and crunch. Enjoy as a healthy desk lunch stuffed inside a whole-wheat pita pocket with a dollop of Greek yogurt. Serve with a chilled glass of dry Rosé or a refreshing mint-infused lemonade.