Does anyone have a recipe for balela?

Question

I'm looking for the Middle Eastern salad with chickpeas, black beans and tomatoes. I'd like to make it at home but need a recipe.

Thanks!

Answer 1

Herbed Chickpea Salad

Ingredients:
16 oz Can chickpeas, drained
1/4 c Chopped parsley
1 Medium tomato, cored & chopped
1/4 c Sliced ripe olives
2 t Olive oil
1 t Ground cumin
1 clove Garlic, minced
1 t Red wine vinegar
1 t Dry mustard

Preparation:
In medium bowl, stir together beans, parsley, tomato & olives. In small bowl, whisk together remaining ingredients until well blended. Toss dressing well with beans. Cover and refrigerate until serving.

Answer 2

There are no recipes for "balela" on the internet, but I know what it is, and this is the closest recipe I could find to it ... I don't like the black means in mine. And you can omit some of the ingredients if you like ... like the carrots & celery & such. You can really do anything you want w/ it.

Lemony Chickpea Salad
ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS 20 MIN PLUS OVERNIGHT SOAKING
SERVES: 8
Serve with warm, soft pita bread to soak up the olive oil dressing.

ingredients
2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrots, halved
1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
1 pound dried chickpeas, soaked overnight and drained
4 rosemary sprigs and 4 thyme sprigs, tied together with string
Kosher salt and freshly ground pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
Finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley


directions
In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
MAKE AHEAD The chickpea salad can be refrigerated overnight. Add the parsley just before serving.

Answer 3

2 tablespoon vinegar
1 teaspoon salt
1/4 cup oil
1 clove garlic, crushed
3 cans (16 ounce size) black beans, rinsed, drained
1 can (16 ounce size) chick peas, rinsed, drained
3 tomatoes, diced
1/2 cup chopped pimientos
1/2 cup chopped green onions

In a large bowl beat vinegar and salt until salt is partially dissolved. Mix in oil, and garlic until well blended. Add beans, chickpeas, tomatoes, pimientos and green onions. Toss to coat.

Cover and chill several hours, stirring occasionally. Serve on lettuce.