Balela Salad

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  24 oz or 680g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Jalapeno

  Snyder's of Hanover

  1 serving or 28g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 ½ cup, chopped or sliced or 450g

• Onions

  Young green, tops only

  3 stalk or 36g

• Sun-Dried Tomatoes in Pure Olive Oil

  Dell'Alpe

  113g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Parsley

  Raw

  ½ cup or 30g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Sumac

  Castella

  1 teaspoon or 100g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Red peppers

  Hot chili, raw

  0.008 cup, chopped or diced or 1g

• Vinegar

  Red Wine - Wegmans

  15g

Directions

1. In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
2. In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.
3. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
4. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
5. Recipe by: The Mediterranean Dish (source: https://www.themediterraneandish.com/balela-salad-recipe/)