Balela salad, a vibrant and refreshing Middle Eastern staple, is a delightful explosion of flavors and textures. This chickpea-based salad offers a healthy and satisfying meal or side dish, perfect for warm weather gatherings or a quick, nutritious lunch. Its simple yet captivating combination of herbs, lemon juice, and spices creates a unique taste that's both zesty and subtly earthy. The secret lies in the perfect balance of ingredients – not too much of one, and just enough of another – to achieve that signature Balela tang.
Beyond its deliciousness, Balela salad is incredibly versatile. Easily adaptable to your preferences, you can experiment with different herbs and spices to create your own signature twist. Ready to experience the magic of this simple yet extraordinary salad? Let's dive into the step-by-step guide to crafting the perfect Balela salad.
Tools Needed
- Bowl
- Cutting board
- Knife
- Cruet or small jar
Ingredients
- Chickpeas
- Red Potatoes
- Tuna Fish (optional)
- Calamata Olives
- Green Onions
- Grape Tomatoes
- Chopped Cucumber
- Green Beans
- Sundried Tomatoes (oil-packed)
- Parsley
- Olive Oil: 3 parts
- Balsamic Vinegar: 1 part
- Salt
- Pepper
- Minced Garlic
- Dijon Mustard: 1 1/2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Salad Base and Vegetables
- Rinse and drain chickpeas. Place them in a bowl. This forms the base of the salad and adds texture.
- Add parboiled, quartered, and cooled red potatoes to the bowl.
- Add pitted and halved Calamata olives.
- Add chopped green onions.
- Add halved grape tomatoes.
- Add chopped cucumber.
- Add steamed and cut green beans.
Step 2. Add Protein and Flavor Boosters
- Add tuna fish (optional). If making a vegetarian version, omit this step. Use solid white tuna in chunks, not tuna salad.
- Add julienned sundried tomatoes (oil-packed). The oil adds flavor.
- Top with chopped parsley.
Step 3. Make the Balsamic Vinaigrette
- In a cruet or jar, combine 3 parts olive oil and 1 part balsamic vinegar. Add salt, pepper, minced garlic, and Dijon mustard. Shake well.
Step 4. Combine and Serve
Read more: Moroccan Roasted Eggplant, Bell Pepper & Tomato Recipe
Tips
- This salad is very adaptable; feel free to add other vegetables you enjoy.
- Season with salt and pepper to taste at the table.
Nutrition
- Calories: approximately 500-650
- Fat: 25-35g
- Carbs: 50-65g
- Protein: 20-25g
FAQs
1. Can I make Balela salad ahead of time?
Yes! Balela salad tastes even better the next day after the flavors have melded. Make it up to 2 days in advance and store it in an airtight container in the refrigerator.
2. What can I substitute for parsley?
If you don't have parsley, cilantro or even a mix of fresh mint and dill can work well as substitutes. The flavor profile will change slightly, but it will still be delicious.
3. Can I use canned chickpeas?
Absolutely! Canned chickpeas are perfectly fine to use. Just make sure to rinse them thoroughly under cold water before adding them to the salad to remove any excess sodium.
So there you have it – a simple yet incredibly flavorful Balela salad that's sure to become a new favorite. Enjoy the bright, fresh taste of this Middle Eastern classic, perfect as a light lunch, a vibrant side dish, or a delightful addition to any gathering. Happy cooking!