Balela is a simple, protein-packed bean salad made with chickpeas, black beans, fresh tomatoes, red onion, and parsley tossed in a bright lemon and extra-virgin olive oil dressing. It comes together in minutes, holds up well in the fridge, and tastes even better after it chills. Serve it as a fresh side for grilled chicken or shrimp, spoon it over greens, pack it for lunch, or bring it to a potluck. It is easy, budget-friendly, and full of flavor.
Balela is My Favorite Middle Eastern chickpea Salad
I grew up eating balela at home, and it is still one of my favorite make ahead salads. Traditional Levantine balela is much simpler, usually just chickpeas in a lemony broth, and my mom also made a salad style version with chickpeas, tomatoes, onion, and lots of herbs, which I loved.
Later on, I tried the Trader Joe’s version and liked the little southwest vibe from adding black beans, so I started doing that sometimes too.
Ingredient Notes
This is my usual balela base made with simple ingredients, with a couple of ideas borrowed from the store version. I took a quick look at the ingredient list to confirm what was in it, then made my own batch with the addition of black beans, more herbs, extra virgin olive oil, and fresh lemon juice. I skipped the canola oil completely and left out the vinegar since the lemon already does the job.
Complete list of ingredients and amounts can be found in the recipe card below.
- Garbanzo Beans: Rinse and drain very well, then let them sit in the strainer for a few minutes to drain excess moisture so it does not dilute the dressing.
- Black Beans: Rinse until the water runs clear. This improves flavor and keeps the salad from looking muddy.
- Tomatoes: Use firm, ripe tomatoes and remove excess seeds if they are very juicy to prevent a watery salad.
- Onion: Use a finely diced yellow or white onion. If it tastes too sharp, soak it in cold water for 10 minutes, then drain well.
- Fresh Herbs: Grind or very finely chop Italian parsley and mint together so their flavors blend evenly into the salad instead of sitting in large pieces. If desired, add some fresh dill too.
- Fresh Lemon Juice: Always use freshly squeezed lemon juice.
- Extra Virgin Olive Oil: Use good-quality extra-virgin olive oil, as it is one of the dominant flavors in the dressing.
- Sumac: Adds tangy depth without extra liquid and enhances the lemon flavor without making the salad watery.
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Balela Salad
Equipment
- Can Opener
- cutting board
- Knife
- Measuring cups and measuring spoons
Ingredients
Dressing
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 small garlic clove very finely minced
- 1 teaspoon sumac
Salad
- 1 15 ounce can (420 g) chickpeas drained and rinsed
- 1 15 ounce can (420 g) black beans drained and rinsed
- 1 cup (180 g) ripe tomatoes finely diced
- ½ cup (75 g) yellow onion finely diced
- ¼ cup (15 g) chopped fresh parsley
- ¼ cup (15 g) chopped fresh mint
Instructions
- In a large mixing bowl, add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and sumac. Whisk until well combined.
- Add the chickpeas, black beans, diced tomatoes, finely diced yellow onion, and finely chopped parsley and mint to the bowl.
- Toss everything together until evenly coated in the dressing.
- Cover and chill for at least 30 minutes before serving so the flavors meld.
Notes:
- Remove excess seeds from the tomatoes if they are very juicy to prevent a watery salad.
- Finely dice the red onion so it blends into the salad without overpowering it.
- Taste after chilling and adjust salt or lemon juice if needed.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Balela Salad Add Ins and Serving Ideas
- Cheese or veggies: If you want to make this salad a bit more filling, add crumbled feta and chopped cucumber or diced bell pepper.
- For extra protein, top it with grilled chicken or shrimp, or stir in a can of drained tuna for an easy lunch. To keep it vegan or vegetarian, add cooked lentils. I also love adding olives for a salty briney flavor.
- Spices: The only spice I add to my balela salad is ground sumac berries, which highlight the salad’s lemony flavor. My Mom adds cumin every time she cooks with chickpeas, and that is delicious too.
- Serve it as a side with protein, or as a dip with crispy pita chips. I also like to make wraps with pita bread or tortillas, grilled chicken, and crumbled feta.
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