Balela Salad   

“They thought it was a side dish. It was a declaration.”

Balela Salad  

This humble, bold, refreshing salad made from chickpeas and black beans has become popular in recent years—but it’s ancient, rooted, and never been about trends. It’s pantry + parsley + punch. A meal in defiance of borders and blandness.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion or scallions, finely chopped
  • 1 clove garlic, minced
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh mint (optional but amazing)
  • Juice of 1 lemon
  • Zest of ½ lemon
  • ¼ cup olive oil
  • Salt + black pepper, to taste
  • Optional: pinch of cumin or sumac, or a handful of chopped olives

How The Alchemy Happens

Combine beans, tomatoes, onion, parsley, mint, and garlic in a large bowl.

In a jar, shake olive oil, lemon juice, zest, salt, pepper, and cumin/sumac if using.

Toss dressing with the salad. Let it rest for 15–30 minutes for the flavors to bloom.

🔙 Back to the Kitchen

“Some recipes are revolutions. You just don’t always hear the shouting.”