Balela Salad

🛒 Ingredients

• Canned Chickpeas, drained 60 g · 98 kcal
• Canned Black-eyed Peas, drained 60 g · 70 kcal
• Cherry Tomatoes, halved 37 g · 7 kcal
• Cucumber, diced 38 g · 6 kcal
• Green Bell Pepper, diced 19 g · 4 kcal
• Red Onion, finely chopped 13 g · 5 kcal
• Fresh Parsley, chopped 4 g · 1 kcal
• Fresh Mint, chopped 1 g · 1 kcal
• Olive Oil 11 g · 97 kcal
• Fresh Lemon Juice 11 g · 2 kcal
• Garlic, minced 2 g · 3 kcal
• Black Pepper 0 g · 0 kcal
• Sumac 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse and drain the canned chickpeas and black-eyed peas thoroughly under cold water. Transfer them to a large mixing bowl.
2. Add the halved cherry tomatoes, diced cucumber, diced green bell pepper, and finely chopped red onion to the bowl with the beans.
3. Stir in the fresh chopped parsley and mint. In a separate small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, black pepper, and sumac.
4. Pour the dressing over the bean and vegetable mixture, then toss gently to combine all ingredients evenly. Season with salt to taste.
5. Serve immediately as a refreshing side dish or light meal, or chill for at least 30 minutes for flavors to meld. Balela can be stored in the refrigerator for up to 3-4 days.