The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 


Balela Salad


February 1, 2018

A Mediterranean salad made with chickpeas, black beans, lots of fresh herbs and lemon juice.

I saw a piece of paper in the fax, and 99.9% of the time it is insurance advertisement or wonderful trips for unbelievable prices. I was surprised to see this recipe. I'm not sure if someone faxed it to me, because it came with no note, but I took it as a sign that it needed to go in this week. For several reasons. It is listed as a gluten-free, vegetarian, or vegan side, salad, or dip option to serve at Super Bowl. The other reason is I didn't have any other recipe in mind.

I Googled it and found that there are quite a few variations, but the basics are the same.


2 ea. (15 oz) cans Bush's chickpeas, rinsed and drained

2 ea. (15 oz) cans Bush's black beans, rinsed and drained

½ c. chopped onion

1 jalapeno, finely chopped (optional)

½ c. sun dried tomatoes (best if use the ones in oil in a jar)

1 pt grape tomatoes, cut in half

1/3 c. fresh dill, chopped

1/3 c. fresh basil, chopped

1/3 c. fresh Italian parsley (flat leaf) chopped

¼ c. lemon juice

1/3 c. extra-virgin olive oil

2 cloves garlic, pressed

3 Tbsp apple cider vinegar

Salt and pepper to taste

Feta cheese (optional)


In a medium bowl, mix together the chick peas, black beans, onion, jalapeno pepper, sun dried tomatoes, tomatoes, and herbs.

Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.

Drizzle the dressing over the salad mixture, lightly stir.

Refrigerate salad for several hours or overnight to meld flavors.

Add feta cheese, optional.


It sounds flavorful, doesn't it? Since I signed up to serve for coffee hour in a few weeks, I think I will make this and serve with chips. I will make the German Chocolate cake again, since it was a hit, and the almond roca, because I have almonds and Hershey bars left over, though I may have to hide them.



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