Balela Salad

Course Entrees, Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings



  • 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


  1. In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
  2. 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.
  3. 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.
  4. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!