a side angle view of balela salad in a white serving bowl with silver utensils with black handles

5 from 6 reviews

A flavorful and nutritious Mediterranean chickpea & black bean salad! Pairs perfectly with pita bread, arugula and hummus.


  • 2 cans (14 oz.) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (14 oz.) black beans, drained and rinsed
  • 2 firm roma tomatoes, seeds removed and diced
  • 1/2 red onion, diced
  • 1/2 English cucumber, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon sumac
  • mineral salt & fresh cracked pepper, to taste
  • 34 tablespoons olive oil (I used a garlic infused olive oil)
  • juice of 1 large lemon

optional ingredients to serve with


In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.

Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

This salad is perfect in pita bread that’s been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.

Serves 6


Try adding a dash of cayenne pepper or red pepper flakes for a little heat.