Balela Salad | Mediterranean chickpea salad recipe

Balela Salad (Bah-lay-la salad) is Middle Eastern-style Chickpea salad. This hearty refreshing salad is bursting with zesty flavor. So easy, so delicious, nutrient dense and satisfying meal! It is perfect for any party or busy weeknight meal.

It is light healthy, vegan and gluten-free. I love it best into Whole Wheat Pita Bread with Tzatziki Dip and Hummus for a delicious and complete meal.

Balela Salad tastes flavorful from mint and parsley. If you don’t find parsley in your area, you can use cilantro. 

The main ingredient in this Mediterranean chickpea salad recipe is Sumac. Sumac is a Mediterranean herb and is one of my favorites. It has a tangy, lemony flavor that brightens this Balela salad.

Trader Joe’s Balela Salad is very famous. But I prefer to make my Middle Easter Bean Salad at home instead of buying from the store. It is not only easy to make but and you’ll save a lot of money.

How to serve Balela Salad?

One thing which I love the most about this salad is the veracity of this salad. You can serve this chickpea salad in many ways –

• As a side dish
• In a wrap
• Make a sandwich
• As a dip with chips and crackers
• As an appetizer
• In a pita bread (My favorite)
• You can keep this chickpea salad for days in the fridge and becomes your go-to during busy work weeks. It is not just flavorful but it’s full of nutrients.

If you want something delicious, nutritious and easy to make for your lunches this week, you should totally make this Balela Salad.

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5 from 1 vote

Balela Salad | Chickpea Salad

Balela Salad (Bah-lay-la salad) is Middle Eastern-style Chickpea salad. This hearty refreshing salad is bursting with zesty flavor. So easy, so delicious, nutrient dense and satisfying meal! It is perfect for any party or busy weeknight meal.

Course Side Dish

Cuisine Mediterranean

Keyword Balela salad, Chickpea Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 5 people

Calories 109kcal

Author Dhwani

Ingredients

• ▢ 2 cups - Boiled Chickpeas
• ▢ 1 1/2 cup - Chopped colorful bell pepper
• ▢ 1 cup - Chopped tomatoes refer Notes
• ▢ 1 cup - Chopped cucumber
• ▢ 1/4 cup - Chopped green onion
• ▢ 1 cup - Chopped parsley
• ▢ 1/2 cup Chopped mint leaves
• ▢ Salt and pepper to taste
• ▢ 1/4 cup - Light Olive oil
• ▢ 2 tbsp - Lemon juice
• ▢ 1 tsp - Red crushed pepper
• ▢ 1/2 tsp sumac

Instructions

• Place all the ingredients in a big bowl.
• Toss well and taste. Cover and let it rest for at least 30 minutes in the fridge.
• This can be served with pita bread and tzatziki dip(One of my favorite)! Or you can have it as it is! Enjoy. 🙂

Video

Notes

Here is the recipe of Homemade Boiled Chickpeas.

You can add Kidney Beans too.

You can skip sumac if you couldn't find it.

This salad stays fresh up to a week in the fridge.

You may use grape tomatoes too.

I haven't used olives, but you can use.

The post is updated with some changes.

Nutrition

Calories: 109kcal | Carbohydrates: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 134mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 7.7mg | Calcium: 19mg | Iron: 0.6mg

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Don’t forget to check more salad recipes like,

https://www.cookingcarnival.com/southwest-salad/

https://www.cookingcarnival.com/wild-rice-salad/

https://www.cookingcarnival.com/quinoa-black-bean-salad/

https://www.cookingcarnival.com/tabbouleh/

https://www.cookingcarnival.com/spicy-mexican-italiano-salad/

https://www.cookingcarnival.com/roasted-veggie-salad-with-avocado-dressing/

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