Name: Balela Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 2 15oz cans chickpeas, drained and rinsed very well under cold water; 1 small garlic clove (minced or crushed to a paste); ¾ teaspoon fine sea salt (or to taste); ¼ teaspoon sumac (optional); ½ cup finely chopped flat-leaf parsley (packed); 2 tablespoons fresh mint (finely chopped); ½ cup small-diced ripe tomatoes (seeds removed (Roma tomatoes work best)); ⅓ cup very finely diced red and/or yellow bell pepper; ⅓ cup Persian or English cucumber (seeded and finely diced); ¼ cup thinly sliced green onion (white + pale green parts only); 3 tablespoons lemon juice; 2 tablespoons red wine vinegar; ¼ cup extra-virgin olive oil

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This balela salad recipe stays true to traditional Mediterranean flavors. It is a hearty, fast, and easy chickpea salad. Made with garbanzo beans, bell peppers, cucumbers, and tomatoes, this Middle Eastern bean salad recipe is ready in 10 minutes.

Prep Time
10 Minutes

Total Time
10 Minutes

Servings
4 sides

Mediterranean bean salad in a wooden bowl.

What Makes This Recipe Different

The sumac dressing combines a light, slightly floral flavor with the zing of red wine vinegar, creating a perfect balance of flavors.
Made using traditional Middle Eastern ingredients. (No black beans here.)
Scooping out the tomatoes and cucumbers keeps your salad from becoming watery.
This salad is vegan, gluten-free, ready in ten minutes, and loaded with fresh veggies.

Quick Answers

What does balela mean?

Balela means cooked or seasoned chickpeas. Usually referring to this Middle Eastern chickpea salad where the chickpeas are mixed with bell peppers, tomatoes, cucumbers and tossed in a sumac dressing.

What exactly is balela salad?

Balela is a Levantine chickpea salad, often associated with Lebanon or Syria. This salad is filled with garbanzo beans, fresh vegetables, and topped with a lemon, olive oil, mint, and sumac dressing. The result is a fresh bean salad with a crunchy texture.

How do you eat balela salad?

You can eat it as a bean salad, spooned over hummus, or with pita bread. I like to roll balela up in a tortilla with romaine lettuce and lemon tahini dressing. It is a quick and easy Mediterranean wrap sandwich! If you are going to a gathering, bring balela as an addition to a Mediterranean mezze platter.

Balela is the Perfect Vegan Bean Salad

The first time I had balela from Trader Joe’s, it was instant love! Granted, I was a bit surprised to find black beans in their version, since traditional Levantine recipes use only chickpeas.

Fast forward several years, many balela salads, and some research. I’ve tested and refined this recipe to keep it traditional while still keeping it simple.

Ruth Grindeland

Key Balela Ingredient Notes

Ingredients used in making balela, a Middle Eastern salad. Ingredients include garbanzo beans, bell pepper, lemon, cucumber, tomatoes, garlic, parsley, mint, sumac, olive oil and green onions.

Chickpeas

I used canned chickpeas to make this recipe. If you want to use dried chickpeas, you will need one cup of dried chickpeas, which yields about 3 cups cooked. Soak overnight, then simmer 60–90 minutes or until tender.

Cucumbers

Persian or English cucumbers work best for this Middle Eastern salad. You can use any variety with this recipe. I do recommend scooping out the seeds to keep your salad from becoming watery.

Sumac

Sumac is a popular Middle Eastern seasoning. It is made from ground sumac berries and adds a mild, tangy, slightly fruity flavor. I like to make sumac dressing with it. The olive oil helps bring out the flavor.

Tomatoes

I like to use Roma tomatoes with the inside scooped out when I make balela. But, much like cucumbers, you can use any variety.

For faster chopping, try using this Full Star chopper. It is the same one I use. I love that all the veggies are the same size.

See the recipe card for complete information on ingredients and quantities.

A balela salad in a a salad bowl with salad tongs.

More Garbanzo Bean Recipes

My Best Tip

Let the Salad Rest and Warm Up

You can eat balela salad as soon as you make it. But, if you can, leave the salad in the refrigerator overnight. Then, put it on the counter 10-15 minutes before eating. The room temperature will bring out the flavors.

Variations and Substitutions

Add feta (or vegan feta) for a layer of creamy saltiness.
Use white cannellini beans if chickpeas are not your thing (or if you are out of them).
Suzy Karadsheh at Mediterranean Dish adds sliced green olives and diced sun-dried tomatoes to her balela recipe. While I did not add it to my recipe, these ingredients add flavor depth!

How to Store This Recipe

Cover the balela in an air-tight container for up to three days. Before serving, give it a good toss. If you have time, give it a few minutes to warm up before eating. I do not recommend freezing balela.

A top down and up close picture of a Mediterranean chickpea salad in a wooden bowl.

Perfect Pairings

Frequently Asked Questions

Yes, you can make balela ahead of time. Because the flavors will deepen overnight, I recommend making it one day in advance, if you can.

Balela is typically served at room temperature. For the best flavor, I recommend taking it out of the refrigerator for 10- 15 minutes before eating it. This will awaken the lemon flavor.

The vegetables in balela will change and lose their texture while being frozen. The result is a mushy texture instead of a crispy one. Because of this, I do not recommend freezing it.

How Did It Go?

I hope you loved this Balela recipe as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.