Balela Salad and Dressing

Balela Salad – Chickpea Salad

Balela Salad – Middle Eastern Chickpea Salad – This tasty and filling 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 tangy dressing, and Mediterranean favorites like olives and sun-dried tomatoes.

I have cherry-picked my favorite ingredients from the 100’s of Mediterranean Salad recipes that are floating around. We have added Tuna and parboiled Red Potatoes. Omit the Tuna if you want a vegetarian option.

Balela Salad Fixings
Balela Salad Fixings

In Arabic, the word “Balela” means “cooked chickpeas.” This salad is an ancient Middle Eastern chickpea salad. It is simple, wholesome, bright, and flavor-packed.

Chickpeas in Balela Salad
Chickpeas in Balela Salad

Balela Salad

In the US, the Balela Salad is called by the number of different beans it contains, like “three bean salad” or “four bean salad”

Balela Salad Finished
Balela Salad Finished
Balela Salad and Dressing

Balela Salad – Middle Eastern Chickpea Salad

This tasty and filling salad is a Middle Eastern favorite!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Middle Eastern
Keyword: Balela, Chickpeas, Salad
Servings: 4 people
Calories: 95.9kcal


  • No special equipment needed


  • 1 15 oz can of chickpeas drained and rinsed
  • 1 can Chicken of the Sea Chunk Tuna
  • 8 red potatoes parboiled, quartered and cooled
  • ½ cup Green beans parboiled, trimmed into 2” pieces and cooled
  • ½ cup chopped cucumber
  • 1/2 bell pepper cored and chopped
  • 2 1/2 cups grape tomatoes sliced in halves
  • 3-5 green onions both white and green parts, chopped
  • 1/2 cup sun-dried tomatoes Julienne cut in olive oil
  • 1/3 cup pitted Kalamata and Green olives
  • 1/2 cup freshly chopped parsley leaves
  • ¼ cup feta cheese optional
  • 1/2 cup freshly chopped mint or basil leaves optional
  • 1 jalapeno, finely chopped optional

For Dressing

  • 3 tsp extra virgin olive oil
  • 1 tsp vinegar, your choice
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • 1 ½ tsp Dijon Mustard
  • 1/4 tsp crushed red pepper 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: olive oil, vinegar, minced garlic, mustard, salt and pepper,
  • When serving, drizzle the dressing over the salad and mix gently to coat.
  • If not serving right away, refrigerate until ready to serve.
  • When ready, give the salad a quick mix and taste to adjust seasoning if needed.
  • Serve over a bed of lettuce if desired.



Serving: 3.5oz | Calories: 95.9kcal | Carbohydrates: 9.3g | Protein: 1.7g | Fat: 5.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12.7mg | Potassium: 111mg | Fiber: 1.12g | Sugar: 2.5g | Vitamin A: 590IU | Vitamin C: 46mg | Calcium: 12.3mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!

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If you liked our recipe for Balela Salad, you should try our recipe for a Healthy Salad for Carnivores.

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12 thoughts on “Balela Salad – Chickpea Salad”

  1. This sounds great! Sundried tomatoes are one of my favorite ingredients to cook with, so flavorful.

  2. Michael, this is such a great salad to put whatever you want in. So much protein, even without the tuna, great mix of flavors, easy to substitute whatever you want in it. The olives (in oil/brine) and Sun-Dried tomatoes (In oil) and a depth of flavor. So adaptable and fun to make.

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