Balela Salad at the Table

Middle Eastern Chickpea Salad: Balela Salad

Learn how to make the finest Balela Salad for a vibrant, colorful, and nutritious Middle Eastern chickpea salad that’s sure to win your heart. Bursting with chopped veggies, refreshing herbs, and an olive oil dressing, it’s the ideal stuffing for pita bread or the reliable addition to a bed of greens!

Serve this Balela Salad as a satisfying side dish or nutritious vegetarian main course!

Trust us when we say you’re gonna want to keep this Balela Salad recipe on hand for all your summer potlucks, barbecues, and pitch-ins! It’s our go-to recipe for every event and is always a hit. Even better, it comes together with super simple, budget-friendly ingredients that provide tons of flavor without breaking the bank.

You may have seen pre-made balela on the shelves of your local Trader Joes! It makes for a great grab-n-go option when you need something filling and speedy. But! It doesn’t compare to our from-scratch version. There’s just something about the texture of the freshest veggies and the ability to adjust the flavor that makes it unbeatable. One bite of our Balela Salad, and we guarantee you’ll agree!

What Is Balela Salad?

Balela Salad pronounced “bah-lay-la”, is a Middle Eastern salad that translates to mean “cooked chickpeas”. Super popular all throughout the Middle East, it is a speedy recipe that features chickpeas, black beans, and fresh veggies like cucumbers, tomatoes, and red onion tossed with olive oil, lemon juice, and fresh herbs like sumac. As a result, it’s super nutritious, zesty, and tasty!

All you have to do is gather your ingredients and combine them in a large bowl.

Ingredients You’ll Need

The beauty of Balela Salad lies in its simplicity and budget-friendly ingredients, making it a reliable choice for feeding even the hungriest and largest crowd! Here’s what you’ll need:

Chickpeas – We love to use canned chickpeas (also known as garbanzo beans) to keep this recipe super simple and speedy.
Black Beans
Fresh Veggies – We use red bell pepper, baby tomatoes, Persian cucumber, and red onion.
Fresh Herbs – Parsley and mint add a fresh flavor to this salad is known for.
Sumac – This is key to creating the finest Balela Salad recipe. Truly unique, sumac has a flavor that is sour, bitter, sweet, and salty all at once. However, if you don’t have it, your salad will still taste great!
Spices – Just a dash of salt and pepper helps bring out the flavor of the rest of the ingredients.
Lemon Juice – Used to cut through the heaviness of the fat and provide a bright, refreshing taste.
Olive Oil – Extra virgin olive oil forms the base of the dressing, adding a peppery flavor and healthy fats to keep you full.
Vinegar – White wine vinegar helps balance out some of the tangy taste of the veggies, particularly the onions.

Toss all your ingredients well, making sure they’re completely coated in oil.

How to Make an Simple Balela Salad

This is hands down one of the easiest recipes you’ll ever whip up. Don’t be shocked if you catch yourself making it on repeat!

Prepare. Chop the veggies into even-sized pieces. Then, drain and rinse the chickpeas and beans.
Toss. Add everything to a large mixing bowl, and toss to combine. That’s it!

*Pro-Tip: If you want to reduce the strength of the onion flavor, soak them with vinegar for a few hours before tossing the salad.

Serving Suggestions

Savor Balela Salad just as it is at room temperature, or let it chill in the fridge for that extra refreshing vibe! Whether you dish it up as a side or make it the star of a vegetarian meal, it’s also fantastic:

Stuffed in warm pita bread with a drizzle of tahini and shawarma chicken.
As part of a mezze platter along with tabbouleh and hummus.
Over a bed of greens for a vibrant salad.

How to Store

Balela Salad is your go-to make-ahead champion, making celebrations a breeze or ensuring you have speedy, nutritious options to enjoy throughout the week. Once everything is tossed together, transfer it to an airtight container, and keep it stored in the fridge for up to 4-5 days. Just give it a good toss before you serve.

We do not recommend freezing this recipe as it’s likely to become wet and soggy once thawed.

Common Questions about Balela Salad

Is Balela salad served warm or cold?

Chilled is the way to go! It’s super refreshing straight from the fridge, and letting it sit a bit gives the tangy lemon and garlic dressing time to soak into every bite.

Can Balela salad be made ahead of time?

Absolutely—it’s even better after a few hours. The flavors mingle and mellow, and you can just grab it from the fridge whenever you’re ready to dig in.

Is Balela salad high in protein?

Yes! Thanks to chickpeas and black beans, it’s naturally protein-rich. It’ll keep you full and energized, whether you’re grabbing a speedy lunch or powering through an afternoon slump.

What’s the texture of Balela salad like?

It has great contrast—soft chickpeas and beans paired with crunchy veggies and fresh herbs. Every bite is packed with variety and a nice pop of citrus.

More Middle Eastern-Inspired Salad Recipes

Craving more salads bursting with flavor? Check out more simple recipes listed below!

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Total: 10 mins

Learn how to make an simple Balela Salad for a classic Middle Eastern recipe that’s speedy, nutritious, and reliable for serving on its own or adding to your go-to meals! Email

Ingredients

2 cans chickpeas rinsed drained
1 can black beans rinsed and drained
1 red bell pepper chopped
2 cups baby tomatoes sliced in quarters
1/2 small Persian cucumber chopped
1/2 red onion chopped
1/4 cup fresh parsley chopped
1/4 cup fresh mint chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sumac
1 squeeze lemon juice
1/4 cup extra virgin olive oil
2 teaspoons white vinegar

Instructions

In a large bowl, mix the chickpeas, black beans, bell pepper, tomatoes, cucumber, red onion, parsley, and mint.2 cans chickpeas, 1 can black beans, 1 red bell pepper, 2 cups baby tomatoes, 1/2 small Persian cucumber, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh mint
In a separate small bowl, whisk together the salt, pepper, sumac, lemon juice, olive oil, and vinegar.1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sumac, 1 squeeze lemon juice, 1/4 cup extra virgin olive oil, 2 teaspoons white vinegar
Pour the dressing over the salad, and toss to combine. Serve chilled or at room temperature.
Store in an airtight container in the fridge for up to 4-5 days, and toss to combine before serving.