Course Entrees, Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By The Mediterranean Dish

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Balela Salad

Prep Time 5 minutes
Cook Time 30 minutes



  • 3 1/2 cups chickpeas, cooked
  • 1/2 bell pepper, green; cored and chopped
  • 1 jalapeno pepper, finely chopped (optional)
  • 2 1/2 cups tomatoes, grape
  • 5 green onions, both white and green parts, chopped
  • 1/2 cup sun dried tomatoes, (use ones that have been preserved in jars with olive oil)
  • 1/3 cup olives, pitted Kalamata
  • 1/4 cup olives, pitted green
  • 1/2 cup parsley, freshly chopped
  • 1/2 cup mint, or basil; freshly chopped


  • 1/4 cup olive oil, extra virgin
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • pinch salt and pepper, to taste
  • 1 tsp sumac, ground
  • 1/2 tsp aleppo pepper
  • 1/4 tsp red pepper flakes, optional


  • In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
  • In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.
  • Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
  • When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!