Name: 2 Chickpea Salads: My Style and Balila
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 3 cups dried chickpeas, soaked overnight in water with 2 tbsp bicarbonate of soda; 3 garlic cloves, mashed, plus 1 onion, finely diced; 3 or 4 radishes, thinly sliced (round slices); 1 bunch parsley, finely chopped (about 2 handfuls); Juice of 1 lemon, or to taste; 1 pinch cayenne pepper, or to taste; 1 level tsp cumin powder + ½ tsp black pepper; 1 glug olive oil (enough to cover the chickpeas); Salt, to taste

"Discover two flavorful chickpea salads: my vibrant version with crisp radishes, fresh parsley, zesty lemon, and spices, alongside the classic Lebanese Balila. Both are nutritious powerhouses packed with protein and fiber, perfect for mezze platters or light meals. Simple to prepare with home-cooked chickpeas for the best taste."

🥗 Ingredients (9 items)

3 cups dried chickpeas, soaked overnight in water with 2 tbsp bicarbonate of soda
3 garlic cloves, mashed, plus 1 onion, finely diced
3 or 4 radishes, thinly sliced (round slices)
1 bunch parsley, finely chopped (about 2 handfuls)
Juice of 1 lemon, or to taste
1 pinch cayenne pepper, or to taste
1 level tsp cumin powder + ½ tsp black pepper
1 glug olive oil (enough to cover the chickpeas)
Salt, to taste

Method 2 Steps

1

Rinse the chickpeas that were soaked overnight in water with bicarbonate of soda. Place them in a pot with enough cold water and cook over high heat without the lid. When it starts boiling, lower the heat to a minimum, cover with the lid, and cook until the chickpeas are tender but not mushy (unlike chickpeas cooked for hummus).
2

In a salad bowl, combine the drained chickpeas with the other ingredients. Mix well, taste, and adjust if needed. Serve at room temperature or cold.

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🥗 Ingredients (9 items)

Method 2 Steps

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