Balela Salad or Dip Recipe

Balela Salad is a delicious middle Eastern salad, gluten-free and vegetarian. Great served as a black bean salad or dip, optional to add feta cheese. WATCH THE VIDEO!

Balela Salad

Friends, a yummy, yummy middle eastern Mediterranean style black bean salad, you’ll love this recipe today served as a dip or a side salad. It’s a scrumptious combination of garbanzo beans and black beans, mixed with diced tomatoes, sun dried tomatoes, cucumber, onion, garlic, parsley and basil! You may also love this Cucumber and Chickpea Salad with Citrus (so good).

Make it gluten-free, vegan, or vegetarian

This next week we’re hosting a couple “game day” small parties.

But honestly, this recipe is a HIT at every party. Not just for game days. It’s light, healthy, and can meet many dietary needs: gluten-free, vegan, and vegetarian. Optional to leave out the feta cheese!

Balela Salad or Dip Recipe

What is Balela Salad?

What is Balela Salad: Balela is a Middle-Eastern garbanzo bean (or chickpeas) and black bean salad drizzled with an oily, spiced vinaigrette. Of course there are other delicious ingredients, like fresh herbs.

Best Balela Salad or Dip Recipe

Balela Salad or Dip Recipe

It’s nice to serve this Balela Salad or Dip Recipe as a side dish (delicious paired with recipes like Honey Lime Boneless Chicken Thighs or Mexican Pasta Shells Recipe or Mexican Rice Salad), or as an appetizer (serve in small shot glasses, with mini forks), eat in a wrap, or add to a salad.

Looking for a Mexican-themed dessert? I’ve got it for you: Mexican Flan Cake (watch the video).

I really love the versatility of this salad. Oh, and you can even serve it as a dip, perfect for crackers or chips!

Balela Salad or Dip Recipe - individual servings

How to serve balela salad

  • As a side dish
  • As an appetizer (small shot glasses)
  • In a wrap
  • Mashed, on a sandwich
  • As a dip, with crackers and chips

Super easy to serve in these shot glasses!

Dig in and enjoy!

Best Balela Salad
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Balela Salad

Balela Salad is perfect for a gluten-free, vegetarian, or vegan side, salad or dip option to serve to Game Day guests! You can also add feta cheese!
Prep Time15 mins
Total Time15 mins
Servings: 8 -10


  • 2 15 ounce cans Bush’s garbanzo beans, rinsed and drained
  • 2 15 ounce cans Bush’s black beans, rinsed and drained
  • 1/2 cup chopped onion about half a small one
  • 1 jalapeno finely chopped (optional)
  • 1/2 cup sun dried tomatoes best if use the ones in oil in a jar
  • 1 pint grape tomatoes cut in half
  • 1/3 cup fresh dill chopped
  • 1/3 cup fresh basil chopped (or mint)
  • 1/3 cup fresh Italian parsley flat leaf, chopped
  • 1/4 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic pressed
  • 3 Tbsp. apple cider vinegar
  • Salt and black pepper to taste
  • Feta cheese optional


  • In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
  • Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
  • Drizzle the dressing over the salad mixture; lightly stir.
  • Refrigerate salad several hours or overnight to meld flavors.
  • Optional to add feta cheese.


Very BEST Balela Salad or Dip Recipe

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65 comments on “Balela Salad or Dip Recipe”

  1. Have made this a couple of times for parties. Delicious!!
    Also, it’s a wonderful side salad to bring during the hot summer months if dining outdoors!

  2. It was SOOOOO DELICIOUS! The only thing I adjusted was adding some vegan mozarella and I hate dill so I added thyme instead. Thanks so much for the recipe!

  3. I made that salad a couple of years ago. It’s really delicious.

  4. Great recipe! We added Trader Joe’s lentil pasta. So hardy!

  5. This looks delicious.  I’m not a fan of chickpeas and thought I could substitute with corn or another can of black beans….what do you think? 

  6. This is probably a silly question … How do you make this as a dip? Seems too chunky, as-is.

  7. I just made this and it’s delicious. It was easy so that’s another plus!

  8. It tastes pretty good..kind of like 3 bean salad

  9. I’m going to be making this on Monday to have for lunches this week. I’m going to put the salad on top of some greens. Do you think kale, spinach, or arugula would go best with it?

  10. Sandy, do you mince the two cloves of garlic ( as per video) or literally just press them (per recipe)?  Thanks!

  11. Many thanks for the recipe. I just made this and it is delicious. I did put Greek yogurt instead of Feta, and added some pomegranate molasses, which is native of the Middle East cuisine. Definitely a keeper

  12. This looks so yummy! I plan on making it very soon, but I’m thinking I shall add some chopped up artichoke hearts as well. If it doesn’t work, I guess I’ll be tasked to pick them out one by one and eat them myself! ha! win/win situation there!

  13. After scrolling to bottom, see recipe and hit print, still unable to get recipe to come up on iPhone. 

  14. I am having a hard time finding the actual recipe? Where do I find the written ingredients?

  15. Can you recommend a cheese to replace the feta?

  16. Hi, Absolutely love it! Can I freeze this?

    • Julie, I have never frozen this recipe, so I’m not sure. If you try it, come back and let me know if it’s as good (I’m thining it would not be).

  17. I’m trying this tonight. I don’t have the fresh basil or parsley but I do have the fresh Dillard some cilantro too. I can’t wait!

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