Best 7 Middle Eastern Bean Salad With Parsley And Lemon Balela Recipes
Middle Eastern bean salad, also known as Balela, is a delectable vegetarian dish that combines the vibrant flavors and textures of the region. This healthy and refreshing salad is made with a medley of cooked beans, fresh herbs, tangy lemon juice, and a drizzle of olive oil. The base of the salad typically includes chickpeas, kidney beans, or a mix of beans, providing a boost of protein and fiber. The beans are complemented by a variety of chopped herbs, such as parsley, cilantro, and mint, which add a burst of aromatic freshness. The tangy dressing, made with lemon juice, olive oil, and spices like cumin and coriander, brings the salad together, creating a harmonious balance of flavors. In this collection, you'll find a variety of recipes for this classic Middle Eastern bean salad, each offering unique variations on the traditional ingredients and preparation methods. From a classic Balela recipe to versions that incorporate additional vegetables, grains, and herbs, these recipes cater to different dietary preferences and taste buds.
Let's cook with our recipes!
MIDDLE EASTERN CHICKPEA SALAD (BALELA)
I like to mince the herbs and the garlic in my food processor, it makes the job quick and easy and everything gets finely and evenly chopped.
Provided by Sue Moran
Categories Salad
Number Of Ingredients 15
Steps:
- Whisk together the dressing and taste to adjust any of the ingredients.
- Add all the salad ingredients to a large bowl and toss lightly with the dressing.
- Serve with labneh, either along side, or on top, and fresh pita bread, toasted or not.
Nutrition Facts : Calories 182.04 kcal, Carbohydrate 20.28 g, Protein 6.11 g, Fat 9.33 g, SaturatedFat 1.24 g, Sodium 327.78 mg, Fiber 6.52 g, Sugar 3.35 g, ServingSize 1 serving
BALELA SALAD RECIPE
A flavorful and nutritious Mediterranean chickpea & black bean salad! Pairs perfectly with pita bread, arugula and hummus.
Provided by Julie | The Simple Veganista
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This salad is perfect in pita bread that's been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
- Serves 6
- Try adding a dash of cayenne pepper or red pepper flakes for a little heat.
Nutrition Facts : Calories 281 calories, Sugar 2.7 g, Sodium 694.6 mg, Fat 10.3 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 38.1 g, Fiber 12.4 g, Protein 12.6 g, Cholesterol 0 mg
MIDDLE EASTERN BALELA SALAD
Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!
Provided by fredswife2
Categories Salad Beans Black Bean Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
- Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 38.6 g, Fat 8.2 g, Fiber 11.9 g, Protein 11.1 g, SaturatedFat 1.2 g, Sodium 665.5 mg, Sugar 2.6 g
BALELA SALAD
This is a Middle Eastern-style bean salad that is full of flavor.
Provided by sister5design
Categories Salad Beans Black Bean Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes.
- Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 29.8 g, Fat 6.4 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 499.2 mg, Sugar 0.6 g
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)
I got this recipe from kalynskitchenblogspot.com A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly.
Provided by Dona England
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
- While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
- Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
- Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
- Whisk dressing ingredients and gently add dressing to bean mixture.
- Add salt and pepper.
MEDITERRANEAN BEAN SALAD
This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!
Provided by sourdough girl
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g
Tips:
- For the best flavor, use fresh, ripe tomatoes and cucumbers. You can also use canned or jarred tomatoes and cucumbers, but they will not have as much flavor.
- If you do not have fresh parsley, you can use dried parsley. However, fresh parsley will give the salad a more vibrant flavor.
- If you do not have lemon juice, you can use lime juice instead. However, lemon juice will give the salad a more classic flavor.
- Serve the salad immediately or chill it for later. The salad will keep for up to 3 days in the refrigerator.
- Garnish the salad with additional parsley, sumac, and a drizzle of olive oil before serving.
Conclusion:
Middle Eastern bean salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its bright flavors and vibrant colors, this salad is sure to be a hit at your next potluck or barbecue.
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