once upon a chef

Chickpea Salad


– ⅓ cup finely diced red onion, from 1 small red onion – 2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note) – 3 tablespoons extra virgin olive oil – 3 tablespoons vegetable oil – 1½ tablespoons freshly squeezed lemon juice, from 1 lemon – ⅓ cup finely chopped fresh parsley – ½ teaspoon salt – ¼ teaspoon freshly ground black pepper – ⅛ teaspoon sugar

Step #1

Begin by finely dicing the red onion. Next, place the diced onions in a small bowl and cover with cold water.

Step #2

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 #3

Combine the onions with the remaining ingredients.

Step #4

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

Step #5

Cover and refrigerate until ready to serve. Enjoy!