I’ve been super lazy about packing my lunches lately. Probably because they have a Chipotle type line at the work where I basically get a chicken taco salad every single day. ALRIGHT FINE, I’ll admit that I totally get the salad because it comes with crunchy, salty tortilla chips and loads of guac.
Now chips aren’t a horrible thing, but really what’s moderation when it comes to them? I know no such thing. So basically every day I sit at my desk crunching on deep-fried chips and an big old dollop of guac. Finally I’ve come to the conclusion that it’s time to limit all that chip munching to once a week.
Of course that means I have to pack my own lunch. UGH. You would think that because I’m a blogger, it’d be super easy. But life gets busy and the only time I’m really making recipes is on the weekends. My weeknights are packed with meetings, workouts, laundry, cleaning, and trying to organize things. Plus, lots of skype dates with Tony.
Thus I can really appreciate a simple, tasty salad like this.
You just need a few pantry staples like beans, fresh herbs, garlic, and lemon to dress it up. I love adding avocado chunks and feta, although those ingredients aren’t pictured here.
The salad has a middle-eastern feel but you can mix it up to suit your tastes. It was inspired by the delicious salad I sometimes can find at Trader Joe’s called ‘Balela’. Give it a try, or just make this and be pleasantly surprised. It’s been my new favorite healthy lunch. Although I will say that this would also make a great chip dip. Mmmmm.
Remember to tag your delicious creations #AmbitiousKitchen on Instagram! Can’t wait to see what you cook up. xo!
More healthy salad recipes to try:
Vegan Curried Broccoli Chickpea Salad
Fiesta Mango Black Bean Quinoa Salad
The Easiest Chopped Chickpea Greek Salad
Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
Everything Spring Green Salad with Basil Lemon Vinaigrette
Middle Eastern Chickpea & Black Bean Salad
Ingredients
- FOR THE DRESSING:
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon sugar or maple syrup
- Salt and pepper, to taste
- FOR THE SALAD:
- 1 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
- 1 - 15 oz can black beans, rinsed and drained
- 1/2 cup diced red onion
- 1 pint grape tomatoes (or mini heirloom!), halved
- 1/4 cup chopped basil
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
Instructions
- 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.
26 comments
YES! I love the balela salad from TJ’s and I have been dying to find a recipe for it. I think I will definitely be adding some fresh mint though 🙂 Can’t wait to try this!
I tried adding mint to one of my salads, but it just wasn’t my favorite! If you do, add about 2 tablespoons (chopped). 🙂 Enjoy!
How long will this keep in the fridge? I need to make it before inviting someone to share as recipes and I don’t always get along! 😉
Looks delicious! I’m always looking for quick and healthy sack lunch recipes too!
I love salads like this, and make some version of them every week with veggies from our CSA and garden. It’s so easy and tastes so fresh. I’m a chip-o-holic too, and could crunch those babies down daily, and yes, it makes for a good chip topping!
Haha yes! Thank you for understanding my chip obsession. 🙂
This salad is SO delicious!! I make a big batch every week for lunch but just add more of the marinade than what the recipe calls for (because it’s just so good). Baby spinach, this salad, feta cheese, and grilled chicken. YUM. It’s so fresh and so easy. Thank you so much for the recipe!!
Hello, my name is Olivia, I just discovered your site/blog, & I have to say you are absolutely adorable! Your recipes look delicious, your health tips are fun and easy, & the photography is beautiful – I mean you need your own show!! “Calling Food Network!! Just found your next big star!!”
I am 10 weeks pregnant and have been searching for a fun & healthy site that keeps me interested. I will definitely be on your site so much more for your tips and food recipes.
BTW, I have just started following you on Instagram as well as Pinterest. 🙂
Have a great week!!
Olivia Richardson
There are so many different styles of olive oil. What do you recommend? I am making this for my offices first cookout of the year and don’t want to make any mistakes.
tastes great! thank you from Switzerland 🙂
Hi, how long would the dressing keep in the fridge?
Okay wow just made this and it is the best!!! I think my husband is even going to love it and he isn’t a fan of garbanzo beans or black beans. Thank you, going to make this many, many times😊❤️❤️
Amazing! So easy and delish 🙂
I added some chopped yellow bell pepper I had on hand and halved the onion, otherwise made as is. Delicious and fresh for spring. Could add avvacado. A keeper.
Love that! Perfect for spring.
Do you have sat fat info? Wondering for adding the recipe for Weight Watchers. Thanks!
I don’t for this recipe, sorry! It will be very low because virtually the only fat source is the olive oil.
Ahhh! I’m sooo hungry and this, is exactly what I wish to appear in front of me ; )
Perfect for lunch!
such a good easy salad
This is a delicious and easy salad! And yes! in case you’re wondering… The mint, parsley and basil are so good together! There have been times when I didn’t have one of these and the salad was still tasty, but the three together are the best! We especially love to make this when we grill and want a refreshing side dish.
Love that! Perfect side dish 🙂
Can I make this and let it rest overnite?
Yes, you can definitely make this ahead of time!