Name: Zesty Balela Salad with Chickpeas and Fresh Herbs
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 ½ cups cooked chickpeas (or 2 15-ounce cans chickpeas), drained and rinsed; ½ green bell pepper, chopped; 1 jalapeno, finely chopped (optional); 2 ½ cups grape or cherry tomatoes, halved if you'd like (or you can leave them whole); ½ cup sun-dried tomatoes; 3–5 green onions, chopped (both white and green parts); ⅓ cup pitted Kalamata olives; ¼ cup pitted green olives; ½ cup chopped parsley leaves; ½ cup chopped mint or basil leaves; ¼ cup extra virgin olive oil; 2 tbsp white wine vinegar; 2 tbsp lemon juice; 1 clove garlic, minced; 1 tsp sumac; ½ tsp Aleppo pepper; ¼–½ tsp crushed red pepper (optional); Kosher salt; Black pepper

Zesty Balela Salad with Chickpeas and Fresh Herbs

A vibrant Middle Eastern salad packed with chickpeas, crunchy veggies, and a tangy herb dressing.

Prep10 min

Total10 min

DifficultyEasy

Servings6

This Balela salad is a celebration of fresh, wholesome ingredients. It combines protein-rich chickpeas with colorful bell peppers, juicy tomatoes, and briny olives, all tossed in a zesty lemon and sumac dressing.

The herbs—parsley and mint or basil—add a burst of freshness, while the sun-dried tomatoes bring a sweet intensity. Perfect as a light meal or a side dish, it's a crowd-pleaser that gets even better after a short rest.

Method

In a large bowl, combine the chickpeas, chopped bell pepper, jalapeño (if using), tomatoes, green onions, sun-dried tomatoes, olives, parsley, and mint or basil. Toss gently to mix.
In a small bowl or jar, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, sumac, Aleppo pepper, and crushed red pepper (if using). Season with salt and black pepper to taste.
Pour the dressing over the salad and toss gently until everything is well coated. For best flavor, let the salad sit at room temperature for about 30 minutes before serving, or cover and refrigerate until ready.
Before serving, give the salad a quick stir, taste, and adjust seasoning if needed. Serve at room temperature or chilled.

💡 Tips

For a milder heat, remove the seeds from the jalapeño before chopping.
If you have time, let the salad rest in the fridge for an hour—the flavors meld beautifully.
This salad keeps well in the fridge for up to 2 days; just refresh with a squeeze of lemon before serving.

Zesty Balela Salad with Chickpeas and Fresh Herbs

Ingredients

Method

💡 Tips

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