Lebanese chickpea salad is a vibrant bowl of fresh herbs, tomato, and onion tossed with warm or cold chickpeas, lemon juice, and a splash of extra virgin olive oil.

When I want something quick, wholesome, and bursting with bright Middle Eastern flavor, I always turn to this balela salad. I love eating it straight from the bowl or stuffed into a warm pita pocket.

Balela salad in a brown bowl — Freshly made balela salad is one of my favorite quick lunches

It's a dish from my Lebanese family's kitchen, and while it’s simple, it packs such flavorful depth, similar simple Lebanese salads include butter bean salad or Middle Eastern tahini salad.

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Chickpeas
These are the star of the show. You can use canned chickpeas (which I often do for ease) or freshly cooked. Balela usually has a higher ratio of chickpeas to all other ingredients.

Fresh vegetables
Diced tomato and white or red onion bring the brightness. I sometimes use cherry tomatoes halved or quartered. You can also add finely chopped cucumbers, radish, red cabbage, or red bell peppers if you want to bulk it up.

Herbs
Fresh parsley and mint are a must. I always go with fresh over dried herbs for that traditional pop of flavor. Chop them finely to mix through evenly.

Dressing
A mix of freshly squeezed lemon juice, a crushed garlic clove, extra virgin olive oil, cumin, salt, and pepper. It’s sharp, garlicky, and gives the whole salad its depth. If I’m in the mood for a creamy twist, I’ll stir in a spoon of tahini.

a white bowl of Middle Eastern chickpea salad

Janelle's Tips

Use the freshest ingredients possible, it really makes a difference.

Taste as you go! Adjust the garlic, cumin, and lemon to suit you.

Add the dressing just before serving to keep the herbs bright and the salad fresh.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a hand with a handful of balilah in bread

Lebanese chickpea salad

Lebanese chickpea salad is a vibrant bowl of fresh herbs, tomato, and onion tossed with warm or cold chickpeas, lemon juice, and a splash of extra virgin olive oil.

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Course: Breakfast, Main Course, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Author: Janelle Hama

Ingredients

250 grams Chickpeas canned or dry (pre-cook dry variety)
1 tbs Chickpea water aquafaba
1½ small Tomato diced small
½ small White onion diced small (or red)
1 handful Flat leaf parsley roughly chopped small
10 leaves Mint roughly chopped small

Dressing

1 small Garlic clove crushed
½ teaspoon Cumin or to taste
1⅓ tbs Olive oil extra virgin
1 small Lemon juiced, or to taste
1½ teaspoon Salt or to taste
1¼ teaspoon Black pepper or to taste

Metric - US Customary

Instructions

Optional warming step:
If you’d like a warm chickpea salad, add the chickpeas, aquafaba, cumin, garlic, salt, and black pepper to a saucepan over medium heat. Warm through for a couple of minutes, then remove from heat. If not, skip this step.
In a large mixing bowl, combine the chickpeas, diced tomato and onion, and chopped herbs. Gently toss together.
In a small bowl, whisk all the dressing ingredients. (If you warmed the chickpeas, whisk only the lemon juice and olive oil.)
Drizzle the dressing over the salad and gently toss until well coated.
Taste and adjust salt and pepper if needed. Finish with an extra sprinkle of cumin before serving.