in Middle East

Balilah

updated

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Ingredients for 3 servings:

  • 450 g chickpeas, cooked
  • 3 spring onions
  • 3 tbsp parsley, chopped
  • 50 ml olive oil
  • 50 ml lemon juice
  • cumin
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

vegan chickpea salad from Palestine

Clean and wash the spring onions, then slice them into thin rings along with the leek. Combine the onion rings, drained chickpeas, parsley, olive oil, and lime juice in a bowl and mix all the ingredients together. Season generously with salt, pepper, and cumin. Seal the bowl tightly and let it sit in a cool place. Variation: Add chopped tomatoes to the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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