Hi Beautiful Souls!
Today I am sharing a recipe for my version of Balela Salad and it is naturally vegan/vegetarian friendly! This recipe can be doubled to make a larger batch to share with friends and family.
I recently tried some already made balela salad from Trader Joe’s and if you all know me, you know that I prefer to make things from scratch, but trying things from a store can give you a small taste of things to see if you might like them before making them at home.
You can print the PDF version of this recipe at the bottom of the page
Well, needless to say the one from my local Trader Joe’s hit the spot and so the next day I made some at home. I tweeked a recipe I found online and here is my version. Enjoy Loves!
You will need the following ingredients list for the salad and the dressing:
Salad Ingredients
1 15 oz can chickpeas (drained and peeled *see notes below)
¼ red bell pepper (cored and chopped small)
1-2 green onions (bulb and stock finely chopped
¼ cup finely chopped Italian parsley (curly or regular parsley works fine too)
1-2 whole vine ripe large tomatoes (can use other tomatoes based on your preference)
½ jalapeno (finely chopped)
1/8 fresh mint leaves (finely chopped)
Dressing Ingredients
¼ cup sunflower oil (I prefer sunflower over olive oil since it is milder and slightly sweet)
1 tbsp white wine vinegar
1 clove garlic
1 tbsp fresh squeezed lemon juice strained through mesh sieve
½ tsp ground sumac spice
Salt pepper to taste
Alternative: If you prefer a spicier version of this Balela Salad you can add a pinch of crushed red pepper or other pepper of your choice.
Use a large bowl to mix together the drained and peeled chickpeas and spices and set aside.
You can use a small mason jar to mix dressing ingredients together before gently pouring over the salad mix. Toss or mix with large spoon until dry ingredients are fully covered with dressing.
Let stand in fridge for about an hour before serving to let the spices and other ingredients work their magic together! Enjoy as a side, alone or wrapped in lettuce.
SERVINGS: This recipe makes approximately 3 cups and can be doubled.
*NOTE: Drain and rinse chickpeas, soak in hot water for about 10 minutes to loosen skin. Gently squeeze chickpeas with the tips of your fingers to release skin (takes about 5 minutes, and I find is better for digestion and less bloating).
Download and print the Balela Salad recipe below:
Yvette lives boldly from her Heart allowing Source Energy to guide her toward living her best life inJoy. She shares information as a coach about law of attraction and spiritual consciousness, and leads by example as a positive energy & authentic living guide and is certified in multiple energy healing methods and is also a creative artist. Yvette has not only used these tools to profoundly self heal many areas of her life, but has also worked with others in discovering self love, appreciation and more inner peace and live more authentically and empowered to experience their best life.
*PLEASE NOTE: I am not a licensed healthcare provider, counselor or therapist. I offer my services as a self-help educator and coach to natural wellness and positive living guide from my own personal experience and coaching others to betterment. I do not diagnose or treat illness, disease, or psychological problems. eCoaching Sessions and energy healing are not a substitute for medical advice, therapy or other counseling from a medical professional. True Healing Source offers an alternative method that is considered complimentary to other healing methods and can been used to enhance other traditional healing methods. If you are experiencing a significant issue, are in distress or significant pain, please connect with the appropriate professional service such as a licensed doctor. By choosing this eCoaching Service, you agree to be 100% fully responsible for your health and well-being physically and emotionally. You release all responsibility and liability from True Healing Source and it’s affiliates. You take 100% full responsibility for you self-healing and health.
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