This barely counts as a recipe and I’m sorry-not-sorry about it. Friends, this summer has been GREAT and with so much going on I’ve had little time to spend in the kitchen. Sometimes dinner has been dumping a couple cans of beans together with some fresh ingredients and calling it a meal.
The weird thing is we haven’t really done a lot of big things. No week long trips to exotic destinations, no time spent hiking through Appalachian Mountains or camping in undisturbed forests. Instead the summer months have been filled with patio dinner dates with friends, bonfires in the backyard, and the occasional weekend trip to wherever Jay happens to be fishing.
I like this recipe because it utilizes some of summer’s best produce with pantry staples. Just a quick stop at the farmer’s market and a well stocked cupboard means I can have a dish ready in under 10 minutes.
A couple scoops of this is enough for me to call supper, but this would make a lovely side for a Mediterranean meal like these chicken shawarma pitas. No dairy or eggs means this dish can sit out for a couple hours making it a perfect addition to potlucks, too!
Mediterranean Balela Salad
- 1 Can Black Beans
- 1 Can Chickpeas
- 1 Cup Parsley
- 1 Cup Basil
- 15-20 Cherry Tomatoes
- 1/2 Medium Red Onion
- 1/4 Cup Olive Oil
- Juice From 1 Lemon
- Zest from 1 Lemon
- Pinch of Salt
Drain the black beans and chickpeas and add to a large bowl. Finely chop the parsley and basil and add to the beans. Halve the cherry tomatoes and add to the bowl. Finely chop the onion and add to the rest of the ingredients. Add the olive oil, lemon juice, lemon zest, and salt then toss to combine. Taste and add more salt if needed. Serve and enjoy!
