Mediterranean Chickpea Salad (Balela Salad)

Steps

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1. 1
   Prepare all ingredients: core and chop the green bell pepper into small pieces, finely chop the jalapeno, cut the tomatoes, chop the green onions, and prepare the olives (you can leave them whole or chop them).
   ▶ ≈0:41
2. 2
   Finely chop the fresh parsley and mint leaves and add them to the bowl. Remove mint stems as they are tough, keeping only the leaves; parsley stems can be left in the salad.
   ▶ ≈2:34
3. 3
   Cut the sun-dried tomatoes into thin strips and add them to the salad.
   ▶ ≈3:44
4. 4
   Add the cooked chickpeas to the bowl and gently toss all the vegetables and herbs together.
   ▶ ≈3:58
5. 5
   Make the dressing: mince one garlic clove and soak it in the vinegar and lemon juice. Season with salt, black pepper, Aleppo pepper, and sumac.
   ▶ ≈4:40
6. 6
   Pour in the extra virgin olive oil and whisk until emulsified, or simply combine all ingredients if you prefer.
   ▶ ≈5:53
7. 7
   Pour the dressing over the salad and toss well. Let the salad rest for at least 30 minutes before serving to allow the flavors to meld together and the chickpeas to absorb the dressing.
   ▶ ≈6:29