Balela Salad (Lebanese Chickpea Salad)

Lebanese balela salad with chickpeas, walnuts, and pomegranate molasses on crispy pita

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Balela Salad (Lebanese Chickpea Salad)

A 15-minute vegan Lebanese chickpea salad with finely chopped vegetables, walnuts, fresh herbs, and a tangy pomegranate molasses dressing. Perfect scooped onto crispy pita, stuffed in a pita pocket, or served as part of a Middle Eastern mezze.

Course Lunch, Salad, Side Dish

Cuisine Lebanese, Mediterranean, Middle Eastern

Keyword balela salad, chopped chickpea salad, Lebanese chickpea salad, Middle Eastern chickpea salad

Prep Time 15

Cook Time 0

Resting Time 10

Total Time 25

Servings

Calories 561kcal

Ingredients

Salad:

480 g 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
80 g walnuts finely chopped
1 cup fresh parsley finely chopped
1/4 cup fresh mint finely chopped

Dressing:

5 tbsp extra virgin olive oil (best quality you can find)
3 tbsp pomegranate molasses or balsamic vinegar
1 lemon juice optional
1 tsp ground sumac
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp black pepper

US Customary - Metric

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