Middle Eastern Bean Salad Food

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN BEAN SALAD

Steps:

• Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.

BALELA SALAD

Steps:

• Place all ingredients in a big bowl.
• Toss well and taste, adjusting salt, lemon, and spice level.
• Serve with salad greens or pita and tahini sauce,

MIDDLE EASTERN CHICKPEA & BLACK BEAN SALAD

Steps:

• In a medium bowl, whisk together all dressing ingredients: garlic, lemon juice, olive oil and sugar. Taste, add salt and pepper, and adjust seasonings as necessary.
• In a separate large bowl, toss chickpeas, black beans, red onion, tomatoes, basil, parsley and mint together. Pour dressing over and gently toss to combine. Refrigerate 30 minutes before serving to allow flavors to soak in. Sprinkle avocado on top if desired.

MIDDLE EASTERN CHICKPEA SALAD (BALELA)

Steps:

• Whisk together the dressing and taste to adjust any of the ingredients.
• Add all the salad ingredients to a large bowl and toss lightly with the dressing.
• Serve with labneh, either along side, or on top, and fresh pita bread, toasted or not.

MIDDLE EASTERN STYLE BLACK BEAN SALAD

Steps:

• Mix all salad ingredients together, place to the side while making the dressing.
• To make dressing, mix lemon juice with cumin, salt and pepper.
• Beat in olive oil.
• Fold into reserved salad.
• Chill several hours to enhance flavor.

MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD

Steps:

• Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
• In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
• Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
• On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

MIDDLE EASTERN BALELA SALAD

Steps:

• Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
• Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)

Steps:

• Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
• While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
• Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
• Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
• Whisk dressing ingredients and gently add dressing to bean mixture.
• Add salt and pepper.

MIDDLE EASTERN FRESH FAVA BEAN SALAD

Steps:

• Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
• In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
• In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers. Makes 6 servings.

BALELA SALAD RECIPE

Steps:

• In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.
• Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• This salad is perfect in pita bread that's been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
• Serves 6
• Try adding a dash of cayenne pepper or red pepper flakes for a little heat.

BALELA SALAD (MIDDLE EASTERN BEAN SALAD)

Steps:

• In a large bowl, mix together all salad ingredients like garbanzo, black beans, peppers, tomatoes, onion, cucumbers, olives along with herbs.
• In a mason jar or cup, mix together the dressing ingredients.
• Drizzle the dressing over the salad and mix everything gently. Taste and adjust the seasoning if needed. Leave it in refrigerator or counter 30 minutes before serving.