Description
A fresh and flavorful Balela Salad (Lebanese Chickpea Salad) made with tender chickpeas, crunchy vegetables, fresh herbs, walnuts, and a tangy pomegranate molasses dressing. This easy, healthy Mediterranean-inspired salad is perfect for meal prep, quick lunches, and refreshing side dishes. Ready in just 20 minutes with no cooking required!
Ingredients
Salad
2 cans (480 g drained) chickpeas, drained and rinsed
2 tomatoes, finely chopped
1 cucumber, finely chopped
1 small red onion, finely chopped
1 bell pepper (any color), finely chopped
2/3 cup (80 g) walnuts, finely chopped
1 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped (optional)
Dressing
5 tablespoons extra virgin olive oil
3 tablespoons pomegranate molasses or balsamic vinegar
Juice of 1 lemon (optional)
1 teaspoon ground sumac
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
1. Prepare the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil and pomegranate molasses until well combined. Add the optional lemon juice if desired.
2. Add the Salad Ingredients: Add the drained chickpeas, chopped tomatoes, cucumber, red onion, bell pepper, walnuts, fresh parsley, and optional mint to the bowl.
3. Season the Salad: Sprinkle the ground sumac, cumin, sea salt, and black pepper over the ingredients. Toss gently until everything is evenly coated with the dressing.
4. Let the Flavors Develop: Allow the salad to rest for 10 minutes at room temperature so the chickpeas and vegetables absorb the dressing.
5. Serve and Enjoy: Taste and adjust the seasoning if needed. Drizzle with extra pomegranate molasses if desired and serve with crispy pita bread.
Notes
Chickpeas: Drain and rinse canned chickpeas thoroughly to prevent the dressing from becoming watery.
Pomegranate Molasses: For a similar tangy flavor, substitute balsamic vinegar.
Fresh Herbs: Parsley adds freshness, while mint gives the salad an extra refreshing touch.
Walnuts: Add them just before serving if preparing the salad ahead of time to maintain their crunch.
Make Ahead: Prepare the dressing and vegetables separately, then combine before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Serving Suggestion: Enjoy with warm pita, hummus, grilled chicken, or as a light vegetarian lunch.
- Prep Time: 10 minutes
- 10 minutes (resting):
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Mixing
- Cuisine: Lebanese, Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 11 g
- Sodium: 320 mg
- Fat: 21 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg