once upon a chef
– 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
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).