Zesty Chickpea Salad – Ready in 45 Mins

Sham‑Style Bilela – A Fresh Hummus Salad Like Street Vendors

Have you ever wanted a quick, refreshing dish that captures the vibrant flavors of the Levantine streets? Bilela, the beloved chickpea salad, is typically sold in bustling street stalls across Syria, Lebanon, and Jordan. It’s a humble yet delicious mix of cooked chickpeas, garlic, lemon, olive oil, and aromatic spices. This recipe will guide you through recreating the classic street‑vendor Bilela right in your kitchen.

Ingredients

• 1 ½ cups dried chickpeas (or 1 can, rinsed & drained)
• 6 cups water (if using dried chickpeas)
• 2 garlic cloves, minced
• 5 Tbsp fresh lemon juice (≈⅓ cup)
• 3 Tbsp extra‑virgin olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt, to taste

Instructions

1. Soak dried chickpeas overnight, then drain. (If using canned, skip this step.)
2. Cook the chickpeas in a large pot with the 6 cups of water. Bring to a boil, then lower heat and simmer for about 45 minutes, or until tender.
3. Drain the chickpeas, reserving a tablespoon of cooking liquid for moisture.
4. Whisk together minced garlic, lemon juice, olive oil, and a pinch of salt in a bowl.
5. Pulse the chickpeas with a fork or potato masher, then add to the citrus‑olive mixture. Mix until the flavors combine.
6. Fold in the remaining chickpeas, stirring until evenly coated. If the mixture feels too thick, add a small amount of the reserved cooking liquid.
7. Sprinkle the finished Bilela with cinnamon and cumin. Taste and adjust seasoning if needed.
8. Serve chilled or at room temperature in a shallow bowl, topped with a drizzle of extra olive oil or a sprinkle of chopped parsley if desired. Enjoy with warm pita or crisp veggies.