Chickpea and Black Bean Salad Recipe (Balela Salad)

This Chickpea and Black Bean Salad Recipe is packed with flavor (thanks to fresh herbs, lemon, and garlic!) and is the perfect side dish. It just keeps tasting better as it hangs out in the fridge!

If you’ve ever gotten the balela salad from Trader Joe’s, you know. That unassuming little pre-made bean salad is truly tasty. But it doesn’t last long. It comes in a rather small container and it really only will maybeeee yield two meals (when paired with a grain or on top of a salad). So I set out to make it myself and I 100% succeeded. It turned out so good. If you’ve never tried the balela from Trader Joe’s but a healthy chickpea and black bean salad sounds tasty, keep reading!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients for Chickpea and Black Bean Salad Recipe

• Chickpeas or garbanzo beans
• Black beans
• White or Red Onion
• Tomatoes – Any kind of tomatoes will work, but I like to use cherry tomatoes.
• Parsley
• Cilantro
• Mint
• Lemon juice
• Red wine vinegar
• Oil – olive oil can be used but I prefer to use a neutral-tasting oil like avocado or canola. 
• Salt and black pepper
• Cumin
• Cayenne

As this short ingredient list suggests, this is such a flavorful and easy salad! Lemon, garlic, and herbs make it full of tangy and fresh flavors. Then the beans give a creaminess that balances out the strong flavors so nicely. It’s the perfect salad for a light lunch.

How to make chickpea and black bean salad

Making this salad is SO easy. Use canned chickpeas and black beans so just rinse and drain those and you’re good to go. Chop tomatoes, onions and fresh herbs. Toss everything in a large bowl with lemon juice, vinegar, oil and seasonings and mix! It tastes great right away but I recommend making it at least 30 minutes ahead of when you want to eat. And it just keeps tasting better and better as it marinates in the fridge. I like to serve this salad either cold or at room temperature.

Additions and Substitutions

Some delicious additions to this include feta cheese and avocado. Ahhh so so good. Even though I do a lot of baking, I can’t live without salty foods. Salty feta just makes so many things so much better. Including this balela. Then avocado for extra creaminess and flavor. Mmmm! If you’d like to add more fresh veggies to this garbanzo bean salad, I’d recommend adding some red bell pepper, chopped very fine. Red and white onions could be replaced with diced green onions in a pinch. I do not recommend switching out lime juice for lemon juice, as it will change the flavor of the recipe significantly.

What to eat with chickpea and black bean salad

I’m just going to be real straightforward here and tell you I can’t just eat this for a meal. I either put it on top of rice or some mixed greens. I’ve also just thrown the salad into a wrap with brown rice, mixed greens, and hummus (which is amazing!). It’s also good on a baked potato or beside this amazing couscous tabbouleh (another yummy Mediterranean-style dish). You could even eat it with tortilla chips! My mouth is watering just thinking about this tasty salad!

How to store this chickpea salad

​Store in an airtight container in the fridge for up to a week.

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Chickpea and Black Bean Salad Recipe (Balela Salad)

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This salad is light, fresh and packed with flavor! It’s perfect for a light lunch.

• Author: Becky Schmieg
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 6 cups 1x
• Category: Appetizer, Salad, Side Dish, Snack
• Cuisine: Mediterranean

Ingredients

Units USM Scale 1x2x3x

• 2 15 oz cans chickpeas (rinsed and drained)
• 1 15 oz can black beans (rinsed and drained)
• 1 cup diced tomatoes
• 1/2 large yellow onion, diced (about 1 cup)
• 1 cup fresh parsley (chopped)
• 1/2 cup fresh cilantro (chopped )
• 1 tbsp fresh mint (chopped )
• 1/3 cup lemon juice
• 1/3 cup avocado or canola oil
• 1 tbsp red wine vinegar
• 2 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne powder
• 1 tsp cumin

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Instructions

1. Combine all ingredients in a large mixing bowl. Stir well and allow to marinate in the fridge for 30 minutes before serving.
2. Serve as a side, on top of rice, greens, or in wraps. Delicious additions include feta and avocado.
3. Enjoy!