Go Back
–+ servings
Balela Middle Eastern Bean Salad

Balela Middle Eastern Bean Salad

No ratings yet
Balela is a Middle Eastern bean salad featuring canned chickpeas and black beans tossed with fresh parsley, mint, and a cumin-spiced lemon dressing. The key to its vibrant flavor is rinsing the beans thoroughly and marinating the salad for at least 30 minutes to meld the bright herbs and tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas 15 oz, rinsed under cold water for 30 seconds
  • 1 can black beans 15 oz, rinsed under cold water for 30 seconds
  • 1 cup fresh parsley finely chopped to about ⅛-inch pieces
  • 0.5 cup fresh mint finely chopped to about ⅛-inch pieces
  • 1 cup cherry tomatoes halved, add just before serving
  • 0.5 red onion finely diced ¼-inch pieces, soaked in ice water for 10 minutes and patted dry
  • 2 tablespoons lemon juice fresh preferred
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin can toast whole seeds and grind for stronger flavor
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

  1. Open cans of chickpeas and black beans. Drain in a colander and rinse under cold water for 30 seconds while gently stirring. Shake colander to remove excess water.
    1 can chickpeas, 1 can black beans
  2. Dice red onion into ¼-inch pieces and submerge in a bowl of ice water for 10 minutes. Drain and pat dry with a towel.
    0.5 red onion
  3. Remove stems from parsley and mint leaves and chop finely to about ⅛-inch pieces.
    1 cup fresh parsley, 0.5 cup fresh mint
  4. Whisk lemon juice, olive oil, ground cumin, salt, and black pepper in a large mixing bowl. Add rinsed beans and drained onions, then toss gently to coat without mashing the beans.
    2 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 can chickpeas, 1 can black beans, 0.5 red onion
  5. Fold in chopped parsley and mint. Cover and refrigerate at least 30 minutes to meld flavors. Add cherry tomatoes just before serving to avoid watery salad.
    1 cup fresh parsley, 0.5 cup fresh mint, 1 cup cherry tomatoes

Notes

  • Rinse beans thoroughly to remove excess sodium and avoid a tinny taste.
  • Marinate salad at least 30 minutes for best flavor melding; salad tastes better chilled or at room temperature.
  • Add tomatoes just before serving to prevent watery salad.

Tried this recipe?

Let us know how it was!