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Balela Salad

Suzy kadadsheh
The Mediterranean Dish. Bright, flavor-packed Mediterranean chickpea salad with chopped veggies, lots of herbs, and favorites like olives and sun-dried tomatoes. A zesty dressing brings it all together!
This festive and wholesome Balela Salad is a Middle Eastern favorite! Filled with tons of nutrition from chickpeas and chopped veggies. And packs lots of flavor from fresh herbs, a zesty dressing, and Mediterranean favorites like olives and sun-dried tomatoes. A must-try!
Prep Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 6 Servings
Calories 302.8 kcal


The Salad

  • 3 ½ cups cooked chickpeas or 2 15-ounce cans chickpeas, drained and rinsed
  • ½ green bell pepper chopped
  • 1 jalapeno finely chopped (optional)
  • 2 ½ cups grape or cherry tomatoes halved if you’d like (or you can leave them whole)
  • ½ cup sun-dried tomatoes
  • 3-5 green onions chopped (both white and green parts)
  • cup pitted Kalamata olives
  • ¼ cup pitted green olives
  • ½ cup chopped parsley leaves
  • ½ cup chopped mint or basil leaves

The Dressing

  • ¼ cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 garlic clove minced
  • 1 tsp sumac
  • ½ tsp Aleppo pepper
  • ¼ to ½ tsp crushed red pepper optional
  • Kosher salt
  • Black pepper


  • Mix the salad. In a large bowl, mix the chickpeas, bell pepper, jalapeno (if using), tomatoes, green onion, sun-dried tomatoes, olives, and herbs.
  • Make the dressing. In a separate bowl or jar, add the oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper, and red pepper (if using). Season with salt and pepper to taste and whisk to combine.
  • Dress. Drizzle the dressing over the salad and mix gently to coat. Ideally, leave aside for 30 minutes before serving, or cover and refrigerate until you’re ready to serve.
  • Serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
Keyword Salad