Balela Salad (Lebanese Chickpea Salad)
Servings 4
Calories 429kcal
Cost $7
Ingredients
Salad
- 480 g 2 cans chickpeas, drained and rinsed
- 2 tomatoes finely chopped
- 1 cucumber finely chopped
- 1 small red onion finely chopped
- 1 bell pepper any colour, finely chopped
- 2/3 cup 80 g walnuts, finely chopped
- 1 cup fresh parsley finely chopped
- ¼ cup fresh mint finely chopped (optional)
Dressing
- 5 tbsp extra virgin olive oil best quality you can find
- 3 tbsp pomegranate molasses or balsamic vinegar
- Juice of 1 lemon optional
- 1 tsp ground sumac
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Whisk the dressing. In a large bowl, whisk together the olive oil and pomegranate molasses.
- Add everything and season. Add the chickpeas, red onion, tomato, cucumber, bell pepper, walnuts, parsley, and mint. Sprinkle the sumac, cumin, salt, and pepper over the top.
- Mix and rest. Toss until every chickpea is coated. Let sit 10 minutes so the flavors meld.
- Serve. Drizzle with extra pomegranate molasses if you like and serve with crispy pita.
Notes
- Sumac is the key spice. If unavailable, add extra lemon and a pinch of za-atar.
- For the classic Lebanese version, skip the pomegranate molasses and walnuts.
- Makes excellent meal prep — flavor improves overnight, keeps 3 days.
Nutrition
Calories: 429kcal | Carbohydrates: 50g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 316mg | Potassium: 805mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2918IU | Vitamin C: 73mg | Calcium: 115mg | Iron: 5mg