Chickpea Salad (Balilah)

A zesty lemon-herby mixture simply dresses freshly cooked chickpeas in this recipe. Balilah is a Palestinian street food, a satisfying snack. Serve as a stand alone snack, or alongside your favorite apps. Or even with a salad. They are great warm or at room temperature.
They go well with naan, pita or potato flatbread (check out the recipe on our site).

By soaking the chickpeas overnight, and then cooking you can control the peas from becoming to mushy. Just factor the overnight soak into the time-factor.

2 cups Dried ChickpeasSoak overnight in large bowl. Cover dried chickpeas with 1 tsp of baking soda and plenty of cold water. Chickpeas will double in size.

2 cups Fresh Parsley, chopped

4 Green onions, thinly slicedAbout 1/4 cup

2 Large lemons, cut off top and bottom and cut away peel- exposing the lemon segments. Cut segments away from white pith.Coarsely chop, and juices- about 1/8 cup

5 tsp CuminFreshly cracked black pepper can be substituted (this will change the flavor profile)

¼ cup Olive oil

Salt to taste

Cook chickpeas; drain off soaking water and place into large Dutch oven or saucepan. Add about 8-12 cups of cold water, enough to cover chickpeas. Bring to boil over high heat.
Skim off foam from the surface. Decrease heat to bring the water to a simmer.
Simmer for about an hour, or until chickpeas are soft, but not mushy.

Meanwhile, in a large bowl, add parsley, green onions, lemon pieces and juice.

Once chickpeas are finished cooking, drain and add to bowl, while still hot. Stir.
Add to chickpeas and parsley mix, olive oil, cumin (if using), 2 tsp of salt and a couple pinches of fresh cracked pepper.
Mix well.

Allow mixture to cool and adjust seasonings.
Serve immediately or let chickpeas cool and then serve.

Enjoy!

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Chickpea Salad (Balilah)