Chickpea Balela Salad Recipe

One of our favourite go-to salad recipes in the warmer months is this Middle Eastern chickpea salad, also known as Balela Salad. It's essentially a chopped salad with loads of fresh herbs, lemon and olive oil drizzled with tahini sauce and we've also added pomegranate molasses for extra flavour. Enjoy it as a salad or spooned into a pitta or tortilla with extra tahini sauce.

It's quick, easy, delicious and packs a nutritional punch, with lots of iron, protein, fibre and vitamins. It keeps in the fridge for 4 days and becomes our go-to during busy weeks. We hope you love it! 



Serves 2

1 x 400g tin of chickpeas
1 red bell pepper, diced
150g cherry vine tomatoes, chopped
1/2 cucumber, chopped 
1 small red onion, finely diced
Handful of fresh mint, finely chopped
Handful of fresh parsley, finely chopped
Small garlic clove, minced
2 tbsp good quality extra virgin olive oil
Zest and juice of one lemon
1 tsp sumac (optional)
1 tbsp pomegranate molasses (optional)



  1. Place everything into a large salad / mixing bowl, except the tahini and pomegranate molasses. 

  2. Toss well and adjust the seasoning (lemon, salt, garlic, pepper) to taste. Loosen the tahini with water to drizzling consistency (if needed)

  3. Divide between serving bowls/plates, then drizzle over the tahini and pomegranate molasses. Enjoy!
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