Go Back
Mediterranean Chickpea Salad with Sumac, Mint, and Parsley (Levantine Balela)

Mediterranean Chickpea Salad

This Levantine-style Mediterranean chickpea salad, known as balela in kitchens from Beirut to Damascus, layers tender chickpeas with ripe tomatoes, crisp cucumber, and mountains of fresh mint and parsley. A bright dressing of lemon, garlic, olive oil, and tangy sumac soaks into the still-warm beans, turning a humble bowl into something you keep going back to with a spoon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 People
Course: Salad
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chickpeas about two 15 oz cans, drained and rinsed thoroughly
  • 2 cups ripe tomatoes diced small, seeds removed if very watery
  • 1.5 cups Persian or English cucumber diced small, unpeeled
  • 0.5 cup red onion finely diced, soaked in cold water for 5 minutes then drained
  • 1 cup flat-leaf parsley leaves finely chopped, packed
  • 0.5 cup fresh mint leaves finely chopped, packed
  • 3 cloves garlic crushed to a paste with a pinch of salt
  • 0.33 cup extra-virgin olive oil use your best bottle
  • 3 tbsp fresh lemon juice from about 1.5 large lemons
  • 2 tsp ground sumac plus more for garnish
  • 0.5 tsp ground cumin
  • 1 tsp fine sea salt or to taste
  • 0.5 tsp freshly ground black pepper
  • 1 pinch Aleppo pepper optional, for gentle warmth

Equipment

  • 1 Large mixing bowl
  • 1 Small bowl for whisking the dressing
  • 1 Whisk
  • 1 Sharp chef’s knife
  • 1 Cutting board
  • 1 fine mesh strainer for rinsing chickpeas
  • 1 Citrus juicer

Method
 

  1. Drain the chickpeas in a fine mesh strainer and rinse under cool running water for 30 seconds, until no foam remains and the water runs clear. Shake well and let them drip dry while you prep everything else.
  2. Dice the tomatoes into a quarter inch pieces. If the tomatoes are very juicy, scoop out the seeds first so the salad does not turn soupy. Transfer to a large mixing bowl.
  3. Dice the cucumber into a quarter inch pieces, matching the tomato. Add to the bowl.
  4. Finely dice the red onion. Place it in a small bowl of cold water for 5 minutes, then drain thoroughly. This tames the raw bite without losing the crunch. Add to the bowl.
  5. Stack the parsley leaves and chop finely with a sharp knife. Repeat with the mint. Set the herbs aside on the cutting board. Do not add them to the bowl yet.
  6. In a small bowl, crush the garlic cloves with the sea salt using the side of your knife or a mortar until you have a smooth paste. Whisk in the lemon juice, sumac, cumin, black pepper, and Aleppo pepper if using. Stream in the olive oil while whisking until the dressing looks glossy and slightly thickened.
  7. Add the drained chickpeas to the large bowl with the tomatoes, cucumber, and onion. Pour the dressing over the top and toss gently with a wooden spoon or clean hands until every chickpea is coated.
  8. Let the salad rest at room temperature for at least 15 minutes so the chickpeas can drink up the dressing. This step is what separates a great balela from a boring one.
  9. Just before serving, add the chopped parsley and mint and toss once more. Taste and adjust with more salt, lemon, or sumac as needed.
  10. Transfer to a shallow serving platter, dust the top with an extra pinch of sumac, and finish with a thin drizzle of olive oil. Serve at room temperature or lightly chilled.

Notes

  • Serve alongside warm pita, hummus, baba ganoush, or grilled lamb kofta for a full mezze spread.
  • A drizzle of tahini sauce and a squeeze of extra lemon at the table takes it over the top.
  • Rinse canned chickpeas very well to remove the cloudy brine, which can make the salad taste tinny.
  • The salad tastes even better after an hour in the fridge, but stir the herbs in just before serving so they stay vivid green.
  • Sumac is essential for authentic Levantine flavor. Look for it in Middle Eastern markets or the spice aisle.