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A balela salad in a a salad bowl with salad tongs.
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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. Perfect for a side dish, a light lunch, or as part of a mezze platter.
Prep Time10 minutes
Total Time10 minutes
Course: lunch, Side Dish, side salad
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, , Vegetarian
Servings: 4 side salads
Calories: 138kcal
Author: Ruth Grindeland

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 small bowl or jar, whisk together the sumac (if using), lemon juice, lemon zest, red wine vinegar, and olive oil.

Season the chickpeas

  • In a large bowl, toss the chickpeas with about half of the dressing. Let them marinate while you chop the vegetables.

Add vegetables and herbs

  • Add the tomatoes, bell pepper, cucumber, green onion, parsley, and mint to the large bowl with the chickpeas. Toss all the ingredients with the remaining salad dressing. Serve at room temperature.

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 airtight 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