Balela Salad

  • Author: Julia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Cuisine: Salad, Mediterranean, Side Dish


Balela Salad is a light and healthy salad mixing chickpeas, black beans, tomatoes, onion and parsley topped with a lemony sumac dressing with a hint of spice. This works great as lunch, as a side to dinner or topping to your pita, rice bowls or alongside grilled chicken or seafood. 



  • 115 ounce can chickpeas, rinsed and drained
  • 115 ounce can of black beans, drained and rinsed
  • 3 medium tomatoes, diced {about 1 1/2 cups}
  • 1/4 of a sweet onion, diced {about 1/3 of a cup}
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

For the dressing::

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 lemon, juiced
  • 1/2 teaspoon sumac
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper {optional}
  • 1 jalapeño, seeds removed, finely chopped {optional}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


In a large bowl combine the chickpeas, black beans, tomatoes, onion and parsley. 

Using a mason jar or a salad dressing container mix together the olive oil, red wine vinegar, lemon juice, sumac, minced garlic, cayenne pepper, jalapeño, salt and pepper. Taste and adjust seasoning.

Pour half of the dressing over the salad and toss to combine. Taste and add more dressing to your liking. 

Refrigerate until ready to eat. 


If you don’t like your food spicy leave out the cayenne red pepper and the jalapeño. 

There are a lot of great additions to this salad: feta cheese, white beans, zucchini, a grain like quinoa or bulgur, eggplant, bell peppers, red onion. 


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