Balela Salad Recipe
This quick and easy Balela Salad is a Mediterranean chickpea salad packed with garbanzo beans, fresh tomatoes, cucumbers, bell peppers, and herbs. Tossed in a bright lemon, sumac, and red wine vinegar dressing, it’s vegan, gluten-free, and full of flavor. Perfect for a side dish, a light lunch, or as part of a mezze platter. Ready in just 10 minutes, and even better if made ahead for the flavors to meld.
Servings: 4 side salads
Calories: 138kcal
Equipment
- 1 vegetable chopper or chef knife
- 1 cutting board
- 1 bowl
- 1 set of salad tongs
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
Instructions
Make the dressing
- In a large bowl, mash the garlic with the salt. Whisk in the sumac (if using), lemon juice, lemon zest, and red wine vinegar. Slowly drizzle in the olive oil while whisking to create a light, emulsified dressing.
Season the chickpeas
- Toss the chickpeas with about half of the dressing. Let them sit while you chop the vegetables so they soak up some of the flavor.
Add vegetables and herbs
- Add the tomatoes, bell pepper, cucumber, green onion, parsley, and mint. Toss gently so the herbs stay bright and fresh. Taste and drizzle in any remaining dressing as needed.
Notes
- 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.
- Storage: 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.
- Extra bit of flavor: Add diced red onion, vegan feta cheese, sliced green olives, and/or sun-dried tomatoes
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 444mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1291IU | Vitamin C: 34mg | Calcium: 24mg | Iron: 1mg