Balilah

By krystallondon

Chickpeas are a staple of the Palestinian diet. In this salad, they are seasoned with a pungent but pleasing blend of cumin, olive oil and lemon juice.

To make the salad more substantial, add crumbled feta cheese and several seeded and diced tomatoes

Ingredients

• 3 cups (750 mL) canned chickpeas, drained
• 3 scallions, ends trimmed, thinly sliced
• 1/2 cup (125 mL) chopped fresh parsley
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 1/2 tsp (7 mL) salt
• 1 1/2 tsp (7 mL) cumin
• 1/2 tsp (2 mL) freshly ground black pepper

Preparation

Step 1

In a medium bowl, combine the chickpeas, scallions and parsley. Toss well.

In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly. Let sit 10 minutes for the flavours to develop.

Approximate nutrition per serving (when serving 6): 230 calories, 11 g fat, 6 g protein, 29 g carbohydrates, 6 g fibre