Chickpea Salad

Name: Chickpea Salad
Ingredients: 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

5.0

(55)

www.onceuponachef.com

Your recipes

Servings: 4

Author : Jennifer Segal

bbq beans july 4th

Ingredients

Remove All · Remove Spices · Remove Staples

⅓ cup finely diced red onion, from 1 small red onion2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note)3 tablespoons extra virgin olive oil3 tablespoons vegetable oil1½ tablespoons freshly squeezed lemon juice, from 1 lemon⅓ cup finely chopped fresh parsley½ teaspoon salt¼ teaspoon freshly ground black pepper⅛ teaspoon sugar

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.)

Step 2

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.

Step 3

Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.

Step 4

Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.