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Chickpea & Red Onion Salad

| Added by: | All author's recipes 79 | All author's tips 146 | Rating: likes 0, dislikes: 0

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
Ingredients
  • 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)
Chickpea & Red Onion Salad
Stages of cooking
Stages of cooking
Step 1 - Chickpea & Red Onion Salad
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.

Step 2 - Chickpea & Red Onion Salad
2

Begin by finely dicing the red onion.

Step 3 - Chickpea & Red Onion Salad
3

Next, place the diced onions in a small bowl and cover with cold water.

Step 4 - Chickpea & Red Onion Salad
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).

Step 5 - Chickpea & Red Onion Salad
5

Combine the onions with the remaining ingredients.

Step 6 - Chickpea & Red Onion Salad
6

Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.

Step 7 - Chickpea & Red Onion Salad
7

Cover and refrigerate until ready to serve. Enjoy!

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