The Worlds of Katherine Kurtz

Balela (Chickpea salad)
Modified slightly from allrecipes.com

INGREDIENTS:
Salad:
2 (15-oz/425 g) cans garbanzo beans, drained and rinsed
2 (15-oz/425 g) cans black beans, drained and rinsed
½ cup/120 mL or 2 oz/56 g (packed) chopped fresh mint
½ cup/120 mL or 2 oz/56 g (packed) chopped fresh parsley
½ cup/120 mL or 2.6 oz/75 g chopped onion
½ cup 120 mL or 2.6 oz/75 g diced cucumber
1 pint (454 g) grape tomatoes, halved

Dressing:
1 jalapeno pepper, finely chopped
1 clove garlic, minced (1 tsp/5 mL jarred minced garlic)
¼ cup (60 mL) olive oil
3 tbsp (45 mL) lemon juice
5 tbsp (75 mL) apple cider vinegar
salt and ground black pepper to taste

INSTRUCTIONS:
In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, cucumber, and grape tomatoes.
Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.

That recipe sounds yummy!

It is!

I forgot to note on the recipe up there, but I actually use my little food chopper to make the dressing because I don't want to dirty my blender (the pitcher of which holds about 2 qts) for about half a cup of dressing.

It doesn't seem like the dressing is going to be enough for the salad, but it is.

Oh, and the dressing tends to settle in the bottom of the bowl, so it's a good idea to stir the salad well before you dish out a serving.

Aha! Good advice!