2 (15 ounce) cans chickpeas, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup (packed) chopped fresh mint
1/2 cup (packed) chopped fresh parsley
1/2 large red onion, diced
1 pint grape tomatoes, halved (or 4 roma tomatoes, chopped)
1 large jalapeno, minced
2 large cloves garlic, grated
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup apple cider vinegar
Salt and pepper to taste
In a large salad bowl, lightly mix together the chickpeas, black beans, mint, parsley, onion, and tomatoes.
In a small bowl, whisk together the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar. Pour over the salad and toss to combine.
Sprinkle with salt and black pepper to serve.
I am always on the lookout for new, easy, delicious ways to satisfy the afternoon hungries. First, there was tabbouleh. Then, there was cumin-lime chickpea salad. Now, there is balela. My goodness is this ever fantastic. Tangy, spicy, zingy, but also creamy from the combination of the two types of beans. This is definitely my new obsession.
Portion size note: The recipe as is would probably serve 8 people as a lunch or dinner side dish. For afternoon snacks, I cut this recipe right in half and split it into five portions and thought it was perfect.