Discover the harmonious flavors of balela, a Middle Eastern chickpea salad that captivates with its layers of taste and texture.
Cooked chickpeas (2 cans, drained and rinsed)
1 bell pepper (color of your choice), finely chopped
2–3 green onions, thinly sliced
1 jalapeno pepper, finely chopped (seeds removed for milder heat)
Fresh parsley (1/2 cup, chopped)
Fresh mint leaves (1/4 cup, chopped)
Kalamata olives (1/2 cup, pitted and chopped)
Green olives (1/4 cup, pitted and chopped)
Sun-dried tomatoes (1/4 cup, thinly sliced)
Zest and juice of 1 lemon
1–2 garlic cloves, minced
Kosher salt and black pepper to taste
Aleppo pepper (1-1.5 teaspoons)
Sumac (1-1.5 teaspoons)
Extra virgin olive oil (1/4 cup)
- Begin by preparing all the vegetables and herbs – chop the bell pepper, green onions, jalapeno pepper, parsley, mint, olives, and sun-dried tomatoes. Set aside.
- In a mixing bowl, combine the cooked chickpeas, chopped vegetables, herbs, olives, and sun-dried tomatoes.
- In a separate bowl, create the zippy dressing by whisking together the minced garlic, lemon zest, lemon juice, kosher salt, black pepper, Aleppo pepper, and sumac.
- Gradually drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing.
- Pour the dressing over the chickpea mixture and gently toss to ensure all ingredients are well-coated.
- Allow the balela salad to rest for at least 30 minutes before serving. This allows the flavors to meld and intensify.
- Serve the balela salad as a vibrant side dish, a wholesome main course, or a delightful contribution to any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Middle Eastern
- Serving Size: 6 servings
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g