This Middle-Eastern BALELA SALAD is packed with nutrition and perfect for busy work weeks. This salad can be served right away, but to be honest - the longer it sits in the fridge, the better it gets! Seriously. Ever since I discovered Trader Joe’s refrigerated Balela Salad, I knew I had to try to create my own at-home version! Serve this quick, no-cook dish as a side salad or as your entrée for a quick plant-based lunch. I bet you’re going to love it!
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MAKES 6 CUPS
Ever since I discovered Trader Joe’s refrigerated Balela Salad, I knew I had to try to create my own at-home version. Serve this quick, no-cook dish as a side salad or as your entrée for a quick plant-based lunch.
1 (15-oz) can unsalted chickpeas, drained
2 (15-oz) cans unsalted black beans, drained
2 cups grape tomatoes, halved
½ cup finely chopped red onion
½ cup chopped fresh mint
½ cup chopped fresh parsley
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons apple cider vinegar
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon pepper
Combine chickpeas, black beans, tomatoes, onion, mint, and parsley in a large bowl.
Whisk together oil, lemon juice, vinegar, and garlic. Pour over bean mixture and sprinkle with salt and pepper. Toss to combine. Cover, and chill for at least 20 minutes before serving.
Nutrition for 12 Servings (Serving size: ½ cup):
146 Cal | 5g Fat (0.5g Sat) | 6g Protein | 18g Carb, 5g Fiber, 1g Sugar (0g Added Sugar) | 100mg Sodium
*Recipe adapted from: https://fakeginger.com/balela-salad/