Ready to transform your salad game? Balela, that vibrant Middle Eastern chickpea salad, is about to become your new favorite for quick, refreshing meals. Packed with herbs, lemon, and tomatoes, it’s a flavor explosion in every bite. We’ve gathered 33 irresistible recipes—from classic to creative twists—that promise to brighten your table. Let’s dive in and discover your next go-to salad!
Classic Mediterranean Balela Salad
Zesty and bursting with flavor, this Classic Mediterranean Balela Salad is the vibrant, no-cook hero your lunch routine desperately needs—think of it as a confetti party in a bowl that’s ready in minutes, no fancy skills required! It’s packed with protein, fiber, and a tangy dressing that’ll make you forget all about those sad desk salads. Trust me, this bright, herbaceous dish is about to become your go-to for potlucks, meal prep, or just because you deserve something delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of chickpeas, drained and rinsed
– A couple of 15-ounce cans of black beans, drained and rinsed
– A big handful of cherry tomatoes, halved
– A generous half-cup of finely chopped red onion
– A big bunch of fresh parsley, roughly chopped (about 1 cup)
– A big bunch of fresh mint, roughly chopped (about ½ cup)
– A good glug of extra-virgin olive oil (about ¼ cup)
– A hearty squeeze of fresh lemon juice (about 3 tablespoons)
– A couple of minced garlic cloves
– A pinch of salt
– A few cracks of black pepper
Instructions
1. In a large mixing bowl, combine the drained and rinsed chickpeas and black beans.
2. Add the halved cherry tomatoes and finely chopped red onion to the bowl.
3. Toss in the roughly chopped fresh parsley and fresh mint.
4. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and minced garlic cloves until well blended.
5. Pour the dressing over the bean and vegetable mixture in the large bowl.
6. Sprinkle a pinch of salt and a few cracks of black pepper over everything.
7. Gently toss all the ingredients together until evenly coated, taking care not to mash the beans—this keeps the salad chunky and satisfying.
8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld; this step is key for that bright, cohesive taste.
9. Taste and adjust seasoning if needed, but avoid over-salting since the beans can absorb it as it sits.
10. Serve immediately or refrigerate in an airtight container for up to 3 days.
Vividly colorful and packed with a tangy, herb-forward punch, this salad boasts a delightful crunch from the beans and onions paired with juicy tomato bursts. For a creative twist, scoop it into lettuce cups for a low-carb lunch or layer it over grilled chicken to turn a simple dinner into a Mediterranean feast—it’s so versatile, you’ll want to eat it straight from the bowl!
Spicy Chickpea Balela with Jalapeños
Tired of the same old salad routine? Let’s shake things up with a zesty, protein-packed chickpea situation that’s about to become your new lunchtime hero—or maybe your midnight snack savior. This Spicy Chickpea Balela with Jalapeños is a vibrant, no-cook wonder that comes together faster than you can say ‘extra crunch, please.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cans (15 oz each) of chickpeas, drained and rinsed
– A couple of jalapeños, finely chopped (seeds in for extra heat, out for mild)
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of red onion, finely diced
– A big handful of fresh parsley, roughly chopped
– A splash of extra virgin olive oil (about 3 tbsp)
– The juice of 1 lemon
– A pinch of salt and a crack of black pepper
Instructions
1. Grab a large mixing bowl and add the drained chickpeas, mashing about half of them gently with a fork to create a chunky texture—this helps the dressing cling better.
2. Toss in the chopped jalapeños, halved cherry tomatoes, diced red onion, and chopped parsley, stirring everything together until well combined.
3. Drizzle in the extra virgin olive oil and squeeze the lemon juice directly over the mixture, using a fine mesh strainer to catch any seeds if you’re fancy.
4. Sprinkle with a pinch of salt and a crack of black pepper, then mix thoroughly for about 1 minute to ensure every bite is evenly coated.
5. Let the balela sit at room temperature for 10 minutes to let the flavors meld—trust me, this step is key for maximum tastiness!
6. Give it one final stir, taste a spoonful, and adjust seasoning if needed (though it should be perfectly zingy already).
You’ll love the satisfying crunch from the chickpeas and veggies, paired with a bright, spicy kick that’s not overwhelming. Serve it scooped into lettuce cups for a low-carb twist, or pile it high on toasted pita for the ultimate quick lunch—it’s so versatile, you might just make a double batch!
Lemon Herb Balela with Fresh Parsley
Dare we say it? This Lemon Herb Balela with Fresh Parsley is the zesty, herby, chickpea-packed salad of your dreams, ready to rescue you from boring lunches and side dish slumps in under 30 minutes. It’s basically a flavor party in a bowl, and you’re invited!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Two 15-ounce cans of chickpeas, rinsed and drained
– A big handful of fresh parsley, roughly chopped (about 1 cup packed)
– A couple of juicy lemons for zest and juice (you’ll need ¼ cup juice)
– A generous glug of extra virgin olive oil (about ⅓ cup)
– A couple of cloves of garlic, minced
– A teaspoon of ground cumin
– A pinch of red pepper flakes (optional, for a little kick)
– Salt and freshly ground black pepper, to your liking
Instructions
1. Grab a large mixing bowl and dump in your rinsed and drained chickpeas.
2. Add the roughly chopped fresh parsley to the bowl with the chickpeas.
3. Zest one of the lemons directly over the bowl, then juice both lemons until you have ¼ cup of fresh lemon juice and pour it in.
4. Pour the ⅓ cup of extra virgin olive oil into the bowl.
5. Add the minced garlic cloves, 1 teaspoon of ground cumin, and a pinch of red pepper flakes if using.
6. Season generously with salt and several grinds of black pepper.
7. Toss everything together vigorously for about 1-2 minutes until the chickpeas are well coated and the parsley is evenly distributed. (Tip: Use a sturdy spoon or your hands to gently crush some chickpeas as you toss—this helps them soak up the dressing better!)
8. Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld. (Tip: Don’t skip this resting time—it makes a world of difference in flavor depth!)
9. Give it one final toss before serving. (Tip: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed—trust your palate!)
Now, dig into this vibrant, no-cook wonder. You’ll love the bright, tangy punch from the lemon, the earthy warmth of cumin, and the fresh, grassy notes of parsley all hugging those tender chickpeas. Serve it stuffed into pita pockets with feta crumbles, piled on top of grilled chicken, or simply devoured straight from the bowl with a fork—it’s that good!
Avocado Balela with Lime Dressing
Ready to ditch the boring salads and embrace a flavor fiesta? This Avocado Balela with Lime Dressing is the vibrant, no-cook hero your lunchbox dreams are made of—think of it as a confetti explosion of fresh ingredients that’s basically a party in a bowl. Seriously, it’s so good you might forget to share.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of ripe avocados, diced
– A 15-ounce can of chickpeas, drained and rinsed
– A generous handful of cherry tomatoes, halved
– Half a red onion, finely chopped
– A big bunch of fresh parsley, roughly chopped
– A quarter cup of extra virgin olive oil
– The juice of 2 limes (about 3 tablespoons)
– A tablespoon of red wine vinegar
– A teaspoon of ground cumin
– Half a teaspoon of salt
– A pinch of black pepper
Instructions
1. Grab a large mixing bowl and add the diced avocados, drained chickpeas, halved cherry tomatoes, chopped red onion, and roughly chopped parsley.
2. In a small bowl or jar, whisk together the quarter cup of olive oil, lime juice, red wine vinegar, ground cumin, half a teaspoon of salt, and a pinch of black pepper until well combined. Tip: For an extra zing, zest one of the limes before juicing and toss it into the dressing!
3. Pour the lime dressing over the avocado and chickpea mixture in the large bowl.
4. Gently toss everything together with a large spoon or your hands until all ingredients are evenly coated with the dressing. Tip: Be gentle to keep those avocado chunks intact—no one wants mushy guacamole vibes here.
5. Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld. Tip: If prepping ahead, cover and refrigerate, but add the avocado just before serving to prevent browning.
6. Give it one final toss and serve immediately.
Now, dive into that creamy avocado paired with the zesty lime kick and hearty chickpeas—it’s a texture party with every bite! Scoop it into lettuce cups for a low-carb twist or pile it onto toasted pita for the ultimate crunchy contrast.
Roasted Garlic Balela with Red Peppers
Ready to ditch boring salads and embrace a flavor explosion? This Roasted Garlic Balela with Red Peppers is the vibrant, garlicky, protein-packed side dish your weeknights have been desperately craving—it’s basically a party in a bowl, and everyone’s invited.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A whole head of garlic
– A couple of red bell peppers, sliced
– 2 tablespoons of olive oil, divided
– A 15-ounce can of chickpeas, drained and rinsed
– A 15-ounce can of black beans, drained and rinsed
– A big handful of fresh parsley, chopped
– A splash of lemon juice (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 400°F—let it get nice and toasty.
2. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap it tightly in foil, and roast for 25 minutes until the cloves are soft and golden. (Tip: Roasting garlic mellows its sharp bite into sweet, spreadable goodness—no vampire fears here!)
3. While the garlic roasts, toss the sliced red peppers with the remaining 1 tablespoon of olive oil on a baking sheet and roast in the same oven for 20 minutes until they’re slightly charred and tender.
4. Let the roasted garlic cool for 5 minutes, then squeeze the soft cloves into a large bowl—they’ll pop right out!
5. Add the roasted red peppers, chickpeas, black beans, chopped parsley, lemon juice, salt, and black pepper to the bowl with the garlic.
6. Gently mix everything together until well combined. (Tip: Use a fork to lightly mash some of the beans for a creamier texture without turning it into mush.)
7. Taste and adjust seasoning if needed, but trust the roasted garlic—it’s doing most of the work! (Tip: For extra zing, let it sit for 10 minutes before serving to let the flavors marry.)
Mouthwateringly good, this balela boasts a hearty, chunky texture with pops of creamy beans and sweet, smoky peppers. Serve it piled high on toasted pita, scooped onto a grain bowl, or straight from the bowl with a spoon—no judgment, it’s that addictive!
Minty Balela with Cucumber and Tomatoes
Zesty and refreshing, this Minty Balela with Cucumber and Tomatoes is the salad that’ll make you forget you ever settled for boring greens. It’s a vibrant, no-cook wonder that comes together in minutes, perfect for when you want something light yet satisfying without turning on the stove—because who has time for that on a busy day? Think of it as your new go-to for picnics, potlucks, or just a quick fridge raid when hunger strikes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of chickpeas, drained and rinsed
– 1 cup of diced cucumber (about half a large one)
– 1 cup of cherry tomatoes, halved
– A big handful of fresh mint leaves, roughly chopped (about 1/4 cup)
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of fresh lemon juice
– 1 teaspoon of ground cumin
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and toss in the drained chickpeas, diced cucumber, and halved cherry tomatoes.
2. Add the chopped mint leaves to the bowl—this herb brings a cool, refreshing kick that’s key to the dish.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper until well combined. Tip: For the best flavor, use fresh lemon juice instead of bottled; it makes all the difference!
4. Pour the dressing over the chickpea mixture in the large bowl.
5. Gently stir everything together until all ingredients are evenly coated with the dressing. Tip: Be careful not to mash the chickpeas—you want them to stay whole for that perfect texture.
6. Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld. Tip: If you’re prepping ahead, you can refrigerate it for up to 2 hours, but bring it back to room temp before serving for optimal taste.
7. Give it one final stir, then it’s ready to serve.
Mouthwatering and crisp, this balela boasts a delightful crunch from the cucumbers and chickpeas, balanced by the juicy burst of tomatoes and the bright, herbaceous mint. Serve it as a standalone salad, scoop it up with pita chips for a fun appetizer, or pile it onto grilled chicken for a hearty meal—it’s versatile enough to steal the show at any table!
Smoky Grilled Vegetable Balela
Gather ’round, grill masters and veggie lovers, because we’re about to turn your backyard barbecue into a Middle Eastern flavor fiesta with a dish that’s smoky, satisfying, and seriously simple. Forget boring sides—this vibrant balela is the star of the show, packed with charred goodness and a zesty punch that’ll have everyone asking for the recipe (and maybe your grilling secrets).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of bell peppers (one red, one yellow), sliced into thick strips
– A medium zucchini, sliced into half-moons about 1/2-inch thick
– A medium red onion, cut into wedges
– A 15-ounce can of chickpeas, drained and rinsed
– A big handful of fresh parsley, roughly chopped
– A quarter cup of extra-virgin olive oil
– Two tablespoons of fresh lemon juice
– A tablespoon of smoked paprika
– Two cloves of garlic, minced
– A teaspoon of ground cumin
– A half teaspoon of salt
– A splash of water (about 2 tablespoons) if needed
Instructions
1. Preheat your grill to medium-high heat, aiming for about 400°F—you want those grill marks without burning everything to a crisp.
2. In a large bowl, toss the bell peppers, zucchini, and red onion with 2 tablespoons of the olive oil until they’re lightly coated.
3. Place the vegetables directly on the grill grates and cook for 8-10 minutes, flipping halfway through, until they’re tender with nice charred spots. (Tip: Don’t crowd the grill—give them space to breathe for even cooking!)
4. Transfer the grilled veggies to a cutting board and let them cool for 5 minutes, then chop them into bite-sized pieces.
5. In the same large bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, smoked paprika, minced garlic, cumin, and salt until well combined.
6. Add the chopped grilled vegetables, chickpeas, and parsley to the bowl with the dressing.
7. Toss everything together gently until evenly coated, adding a splash of water if it seems too dry. (Tip: Let it sit for 10 minutes before serving—the flavors meld together beautifully!)
8. Taste and adjust seasoning if needed, but trust the measurements—they’re spot-on for that smoky kick. (Tip: Serve at room temperature for the best texture; it avoids any sogginess.)
Just look at that colorful bowl of goodness! You’ll love the tender-crisp veggies mingling with creamy chickpeas, all wrapped in a smoky, garlicky dressing that’s downright addictive. Try scooping it up with warm pita bread or piling it on a grain bowl for a hearty lunch—it’s so versatile, you might just make it your new go-to side (or main!).
Crunchy Balela with Toasted Pine Nuts
Kick off your taste buds’ vacation with this Mediterranean marvel that’s about to become your new fridge staple. Picture this: chickpeas and black beans doing a crunchy tango with fresh veggies, all dressed in a zesty lemon-herb vinaigrette and topped with pine nuts that bring the party. It’s the salad that refuses to be boring—perfect for meal prep, potlucks, or when you need something vibrant that won’t leave you in a food coma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– A 15-ounce can of chickpeas, drained and rinsed
– A 15-ounce can of black beans, drained and rinsed
– A couple of Roma tomatoes, diced
– Half a red onion, finely chopped
– A big handful of fresh parsley, chopped
– A big handful of fresh mint, chopped
– A quarter cup of extra virgin olive oil
– The juice of 2 lemons (about 1/4 cup)
– 2 cloves of garlic, minced
– A teaspoon of ground cumin
– Half a teaspoon of salt
– A quarter cup of pine nuts
Instructions
1. Heat a small skillet over medium heat and toast the pine nuts for 2–3 minutes, stirring constantly until they’re golden brown and fragrant—watch closely to avoid burning!
2. In a large mixing bowl, combine the chickpeas, black beans, diced tomatoes, chopped red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, and salt until well blended.
4. Pour the dressing over the bean and veggie mixture, and toss everything gently to coat evenly.
5. Fold in the toasted pine nuts, reserving a tablespoon for garnish if you’re feeling fancy.
6. Let the salad sit at room temperature for 10 minutes to let the flavors meld—this step is key for maximum tastiness!
7. Serve immediately, or refrigerate in an airtight container for up to 3 days.
Let this balela shine with its irresistible crunch from the beans and pine nuts, balanced by the bright, herby zing of the dressing. Scoop it into pita pockets for a quick lunch, or pile it high on a bed of greens for a light dinner that’ll have you coming back for seconds—no leftovers guaranteed!
Sweet and Tangy Pomegranate Balela
Brace your taste buds for a flavor fiesta that’s about to make your kitchen the most popular spot in the house! This Sweet and Tangy Pomegranate Balela is a vibrant, no-cook salad that’s as easy to whip up as it is delicious—perfect for when you want something fancy without the fuss. Think of it as a party in a bowl, where sweet meets tangy in a dance that’ll have you coming back for seconds (and thirds!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of chickpeas, drained and rinsed
– A big handful of fresh parsley, chopped up nice and fine
– A generous half cup of pomegranate arils (those juicy little gems)
– A quarter cup of extra virgin olive oil
– A couple of tablespoons of fresh lemon juice
– A tablespoon of pomegranate molasses for that sweet-tangy kick
– A pinch of salt and a few cracks of black pepper
– A small red onion, diced into tiny bits
Instructions
1. Grab a large mixing bowl and toss in the drained chickpeas, chopped parsley, pomegranate arils, and diced red onion.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses, salt, and black pepper until well combined—this is your dressing, so make it smooth!
3. Pour the dressing over the chickpea mixture in the large bowl.
4. Gently fold everything together with a spatula or large spoon until all the ingredients are evenly coated, taking care not to crush the chickpeas.
5. Let the balela sit at room temperature for about 10 minutes to let the flavors meld together—trust me, this step makes all the difference!
6. Give it one final stir before serving to redistribute any settled dressing.
Keep this beauty chilled if you’re not eating it right away, as it stays fresh and crunchy for up to a day. The texture is a delightful mix of creamy chickpeas and juicy pops from the pomegranate, with a zesty tang that’ll make your mouth water. Try scooping it up with pita chips or stuffing it into a wrap for a quick lunch that’s anything but boring!
Zesty Orange and Spinach Balela
A zesty, vibrant salad that’s about to become your new go-to for lunch, picnics, or whenever you need a flavor-packed pick-me-up. Imagine the bright, citrusy punch of fresh orange mingling with hearty chickpeas and crisp veggies—it’s a party in a bowl that’s as easy to make as it is delicious. Trust me, this balela will have you ditching boring salads for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of chickpeas, drained and rinsed
– 2 large oranges, peeled and chopped into bite-sized pieces
– A big handful of fresh baby spinach (about 4 cups)
– 1/2 of a red onion, finely diced
– A generous 1/4 cup of chopped fresh parsley
– A splash of extra-virgin olive oil (about 3 tbsp)
– The juice of 1 lemon (about 2 tbsp)
– 1 tsp of ground cumin
– 1/2 tsp of salt
– A pinch of black pepper
Instructions
1. In a large mixing bowl, combine the drained chickpeas, chopped oranges, baby spinach, diced red onion, and chopped parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the chickpea mixture in the large bowl.
4. Using a large spoon or your hands, gently toss everything together for about 1-2 minutes, ensuring all ingredients are evenly coated with the dressing. Tip: If you’re short on time, you can prep the dressing ahead and store it in the fridge for up to a day.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together. Tip: For best results, avoid over-mixing to keep the spinach from wilting too much.
6. Taste a small spoonful and adjust seasoning if needed, but be cautious not to add more salt unless necessary.
7. Transfer the balela to a serving dish or individual bowls. Tip: For an extra crunch, sprinkle with toasted pine nuts or serve with pita chips on the side.
Just like that, you’ve got a salad bursting with juicy orange chunks, tender chickpeas, and a lively cumin-kissed dressing that’s both refreshing and satisfying. The texture is a delightful mix of creamy, crisp, and citrusy, perfect for scooping up with flatbread or topping grilled chicken. Get creative by stuffing it into wraps or layering it over quinoa for a heartier meal—it’s versatile enough to shine anywhere!
Summer Berry Balela with Balsamic Glaze
Kick your boring salad days to the curb! This Summer Berry Balela with Balsamic Glaze is the vibrant, no-cook hero your picnic blanket has been dreaming of—a confetti of sweet berries and hearty chickpeas that’s basically a party in a bowl. Trust me, it’s so good, you’ll forget you’re eating something that’s actually good for you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of 15-ounce cans of chickpeas, rinsed and drained
– A big handful of fresh strawberries, hulled and quartered
– A generous cup of fresh blueberries
– A good cup of fresh raspberries
– A small red onion, finely diced (about 1/2 cup)
– A big handful of fresh parsley, chopped
– A couple of tablespoons of extra virgin olive oil
– A splash of balsamic vinegar (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
– For the glaze: 1/2 cup of balsamic vinegar and 2 tablespoons of honey
Instructions
1. In a large mixing bowl, combine the rinsed chickpeas, quartered strawberries, blueberries, raspberries, diced red onion, and chopped parsley.
2. Tip: For less onion bite, soak the diced red onion in cold water for 5 minutes, then drain and pat dry before adding—it mellows the flavor perfectly.
3. In a small bowl, whisk together the 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar until emulsified.
4. Pour the dressing over the chickpea and berry mixture, then add a pinch of salt and a few cracks of black pepper.
5. Gently toss everything together until evenly coated, being careful not to crush the berries.
6. Tip: Use a silicone spatula for tossing to keep those delicate raspberries intact!
7. For the glaze, combine 1/2 cup of balsamic vinegar and 2 tablespoons of honey in a small saucepan over medium heat.
8. Bring to a simmer, then reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
9. Tip: Watch it closely near the end—it can go from perfect to burnt in seconds!
10. Remove the glaze from the heat and let it cool for 2-3 minutes; it will thicken further as it cools.
11. Drizzle the warm balsamic glaze over the tossed balela just before serving.
12. Give it one final gentle toss to incorporate the glaze.
This dish bursts with juicy sweetness from the berries, a savory kick from the chickpeas, and a tangy punch from that glossy glaze—it’s a texture fiesta! Try scooping it onto toasted pita chips or layering it over grilled chicken for a next-level summer meal that’ll have everyone asking for the recipe.
Quinoa and Balela Power Bowl
Unbelievably, we’ve all been there—staring into the fridge, hoping a magical, nutritious meal will materialize. Well, grab your favorite bowl because this Quinoa and Balela Power Bowl is about to become your new go-to for those “what’s for lunch?” moments, packing a punch of flavor and energy without any fuss. It’s basically a party in a bowl, and you’re invited!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa, rinsed under cold water (trust me, it gets rid of that bitter taste)
– 2 cups of water for cooking
– A 15-ounce can of chickpeas, drained and rinsed
– A 15-ounce can of black beans, drained and rinsed
– A couple of Roma tomatoes, diced up small
– Half a red onion, finely chopped (or more if you’re feeling bold)
– A big handful of fresh parsley, roughly chopped
– A splash of extra-virgin olive oil, about 2 tablespoons
– The juice from 1 lemon (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
– Optional: a sprinkle of crumbled feta cheese for extra zing
Instructions
1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water, then bring it to a boil over high heat. Tip: Rinsing quinoa removes saponins, which can make it taste soapy—no one wants that!
2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, in a large mixing bowl, toss together the drained chickpeas, drained black beans, diced Roma tomatoes, finely chopped red onion, and roughly chopped fresh parsley.
4. In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil and 2 tablespoons of lemon juice until well combined, then pour it over the bean mixture.
5. Season the bean mixture with a pinch of salt and a few cracks of black pepper, then stir everything until evenly coated. Tip: Let this sit for 5 minutes to let the flavors meld—it’s worth the wait!
6. Once the quinoa is done, fluff it with a fork and let it cool slightly for about 5 minutes to avoid wilting the fresh ingredients.
7. Divide the cooked quinoa between two bowls, then top each with the bean mixture. Tip: For an extra kick, sprinkle some crumbled feta cheese on top right before serving.
8. Serve immediately, or store in airtight containers in the fridge for up to 3 days.
Oh, the joy of digging into this bowl! You’ll love the fluffy quinoa paired with the zesty, crunchy bean salad—it’s like a flavor explosion with every bite. Try serving it with a side of warm pita bread or over a bed of greens for a fresh twist; it’s so versatile, you might just make it your weekly staple!
Hearty Lentil and Chickpea Balela
Sick of sad desk lunches and flavorless salads? Let’s fix that with a bowl of pure, unapologetic joy. This Hearty Lentil and Chickpea Balela is the vibrant, protein-packed hero your weeknights have been begging for—no culinary cape required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced (or more, we don’t judge)
– 1 cup of dry brown lentils, rinsed
– 2 cups of vegetable broth
– 1 (15-oz) can of chickpeas, drained and rinsed
– 1 large tomato, chopped
– A big handful of fresh parsley, chopped (about 1/2 cup)
– A couple of tablespoons of fresh lemon juice (from about 1 lemon)
– A generous pinch of salt and a few cracks of black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for about 1 minute until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it’s soft and translucent. (Tip: Don’t rush this—sweet onions are the flavor foundation!)
3. Stir in the minced garlic and cook for just 1 more minute until fragrant.
4. Add the rinsed lentils and vegetable broth to the pot, then give everything a good stir.
5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 20 minutes. (Tip: Keep the lid on tight to trap steam and cook the lentils evenly.)
6. After 20 minutes, uncover the pot and check that the lentils are tender but not mushy. If there’s excess liquid, let it simmer uncovered for another 2-3 minutes.
7. Remove the pot from the heat and stir in the drained chickpeas, chopped tomato, and chopped parsley.
8. Drizzle in the fresh lemon juice, then season with the salt and black pepper. Stir everything together until well combined. (Tip: Always add lemon juice off the heat to preserve its bright, zesty punch.)
Let this beauty cool for about 10 minutes—it’s worth the wait. You’ll get a fantastic mix of creamy chickpeas, tender lentils, and juicy tomato, all tied together with a zingy lemon-parsley kick. Serve it warm as a main, stuff it into pita for a killer wrap, or chill it and scoop it up with crackers for the ultimate snack attack.
Conclusion
Ready to refresh your salad game? This roundup of 33 balela recipes offers endless inspiration for vibrant, protein-packed meals. We hope you find a new favorite to whip up! Give one a try, then pop back to let us know which you loved. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
