salad, chickpea, vegetarian salad


25 min

Chickpea & Red Onion Salad

Chickpea & Red Onion Salad Photo 1


25 min


4 persons




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Author: Antonina Blum

This salad is perfect for a desk or picnic lunch, potluck salad, or side dish to grilled shrimp or chicken. Feel free to add feta cheese crumbles to bulk it up, if you like.


  • finely diced red onion : 0.3 cup (1/3 cup, from 1 small red onion)
  • chickpeas : 2 can (2 (15 oz) cans (preferably Goya), drained and rinsed (see note))
  • extra virgin olive oil : 3 Tbsp
  • vegetable oil : 3 Tbsp
  • freshly squeezed lemon juice : 1 Tbsp (from 1 lemon)
  • finely chopped fresh parsley : 0.3 cup (1/3 cup)
  • salt : 0.5 tsp (1/2 teaspoon)
  • freshly ground black pepper : 0.25 tsp (1/4 teaspoon)
  • sugar : 0.25 tsp (1/4 teaspoon)

Metric Conversion

Stages of cooking

  1. You can use both extra virgin olive oil and vegetable oil to make the dressing for this salad. Sometimes the flavor of olive oil can be too strong, so I like to cut it with vegetable oil.

    Chickpea & Red Onion Salad Photo 2
  2. Begin by finely dicing the red onion.

    Chickpea & Red Onion Salad Photo 3
  3. Next, place the diced onions in a small bowl and cover with cold water.

    Chickpea & Red Onion Salad Photo 4
  4. Let sit for 10 minutes, then drain. This step tames the bite of the raw onion, which can be overpowering (at least for raw onion-phobes like me).

    Chickpea & Red Onion Salad Photo 5
  5. Combine the onions with the remaining ingredients.

    Chickpea & Red Onion Salad Photo 6
  6. Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.

    Chickpea & Red Onion Salad Photo 7
  7. Cover and refrigerate until ready to serve. Enjoy!

    Chickpea & Red Onion Salad Photo 8

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