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 it 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.
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.
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 – Middle Eastern Chickpea Salad
Equipment
- No special equipment needed
Materials
- 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
Instructions
- In a large bowl, mix the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
- In a separate smaller bowl or jar, mix 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 the seasoning if needed.
- Serve over a bed of lettuce if desired.
Video
Nutrition
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Simple Middle Eastern Salad, many interchangeable ingredients
This sounds great! Sundried tomatoes are one of my favorite ingredients to cook with, so flavorful.
Hmm, this salad is new to me. I love that it has sundried tomatoes and green beans. Sounds refreshing!
Thanks, Chef! Happy New Year
Thanks, CJ, Best to you in the New Year
One of my favorites! Healthy, tasty, perfect for post holidays!
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I love this recipe. I like Middle Eastern food and my New Year’s resolution is to eat less meat, so this really hits the spot
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.
I love Middle Eastern salads. This one is going on my “To-Make” list. Happy New Year Charles!
Thanks, Neil. Very adaptable salad. Really any ingredients work with it. Thanks for commenting!!
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