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Authentic Balela salad served on a crispy piece of toasted crostini bread showing finely chopped chickpeas and fresh herbs.

Balela Salad Recipe (Tangy Middle Eastern Balela Crostini)

An authentic, refreshing Middle Eastern Chickpea Salad packed with crisp vegetables, fresh green herbs, crunchy walnuts, and a signature glossy dressing made with sweet-tart pomegranate molasses. Served over crunchy toasted crostini, this vibrant vegan salad is naturally healthy, Mediterranean diet-friendly, and ready in just 15 minutes with zero cooking required.
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Prep Time 15 minutes
Servings: 6
Course: Mezze, Salad, Side Dish
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

The Chopped Salad Base:
  • 2 cans 15 oz each chickpeas, thoroughly rinsed and drained
  • 2 medium Roma tomatoes finely diced
  • 1 English cucumber finely diced
  • 1 small red onion finely diced
  • ½ cup raw walnuts finely chopped
  • 1 cup fresh flat-leaf parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
The Zesty Dressing:
  • 5 tbsp high-quality extra virgin olive oil
  • 3 tbsp pomegranate molasses or aged balsamic vinegar as a substitute
  • 1 tbsp fresh lemon juice
  • 1 clove garlic finely grated
  • 1 tsp ground sumac
  • ½ tsp sea salt or to taste
  • ½ tsp freshly cracked black pepper
For Serving:
  • 1 loaf crusty sourdough or French baguette sliced and toasted

Method
 

  1. Whisk the Dressing: In a large mixing bowl, combine the extra virgin olive oil, pomegranate molasses, lemon juice, grated garlic, sumac, salt, and pepper. Whisk vigorously until the ingredients emulsify into a smooth, thick dressing.
  2. Prep and Add Base: Ensure your rinsed chickpeas are completely dry. Dump them directly into the bowl with the dressing. Add your finely diced tomatoes, cucumbers, red onions, and chopped walnuts. Pile the finely chopped parsley and mint on top.
  3. Toss and Marinate: Gently fold the mixture together with a large spoon until every single chickpea and vegetable fragment is glistening and fully coated. Let the bowl rest on the counter for 15 minutes before serving to let the flavors meld.
  4. Toast and Assemble: Brush your bread slices with a touch of olive oil and toast them in a skillet or broiler until crunchy and golden brown. Spoon generous heaps of the dressed salad onto the warm bread and serve immediately.

Notes

  • The Crunch Factor: If you are meal-prepping this salad for the week, keep the chopped walnuts in a separate container and toss them in right before serving to maintain their crispy texture.
  • Trader Joe's Style Swap: To copy the famous grocery store version, swap out one of the cans of chickpeas for a can of black beans and fold in some sliced Kalamata olives.
  • Gluten-Free Option: Simply skip the toasted sourdough crostini and eat the salad with a spoon or scoop it up with your favorite gluten-free crackers.