Time
25 min
Serving
4 persons
Calories
488
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.
Ingredients
- red onion: 0.3 cup (finely diced; 1/3 cup, from 1 small red onion)
- chickpeas: 2 can (2 (15 oz) cans (preferably Goya), drained and rinsed (see note))
- olive oil: 3 Tbsp
- vegetable oil: 3 Tbsp
- lemon juice: 1 Tbsp (freshly squeezed; from 1 lemon)
- parsley: 0.3 cup (fresh; finely chopped; 1/3 cup)
- salt: 0.5 tsp (1/2 teaspoon)
- black pepper: 0.25 tsp (freshly ground; 1/4 teaspoon)
- sugar: 0.25 tsp (1/4 teaspoon)
Metric Conversion
Stages of cooking
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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.
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Begin by finely dicing the red onion.
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Next, place the diced onions in a small bowl and cover with cold water.
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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).
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Combine the onions with the remaining ingredients.
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Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
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Cover and refrigerate until ready to serve. Enjoy!
