My husband is from Long Island, NY so we make frequent road trips there to visit his family. We have a routine that’s been perfected after almost 20 years together: leave after work to avoid the dreaded NY rush hour traffic, and then stop somewhere along the Long Island Expressway for a late-night dinner at one of those retro-vibe, 24-hour diners with menus a mile long, ginormous portions, and pie-filled glass-enclosed dessert displays. You literally can’t go more than a few miles without passing one. On our last visit, we stopped at a place that brought a bowl of marinated chickpeas to our booth to nosh on as soon as we sat down. I thought it was a strange substitute for a bread basket, but we are chickpea lovers (and we were starving) so it was surprisingly delicious. When we got home, I found myself craving that chickpea salad, so I came up with this super-easy copycat recipe. It’s 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.
As you can see, I 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.
Begin by finely dicing the red onion. Next, place the diced onions in a small bowl and cover with cold water.
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).
Combine the onions with the remaining ingredients.
Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
Cover and refrigerate until ready to serve. Enjoy!
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Chickpea & Red Onion Salad
- 1/3 cup finely diced red onion, from 1 small red onion
- 2 (15 oz) cans chickpeas (preferably Goya), drained and rinsed (see note)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil
- 1-1/2 tablespoons freshly squeezed lemon juice, from 1 lemon
- 1/3 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
- Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
- Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
- Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.
- Per serving (4 servings)
- Calories: 488
- Fat: 27 g
- Saturated fat: 3 g
- Carbohydrates: 50 g
- Sugar: 9 g
- Fiber: 14 g
- Protein: 15 g
- Sodium: 598 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.