Chickpea and Red Onion Salad

4 servings

30 minutes

Chickpea and red onion salad is a fresh, nutritious, and aromatic recipe from Turkish cuisine that combines simplicity and rich flavors. Historically, chickpeas are widely used in Turkish cuisine due to their nutritional value and versatility. This salad is a successful blend of tender chickpeas, refreshing parsley, and tangy red onions soaked beforehand for a milder taste. Lemon juice and olive oil add lightness and pleasant acidity, while capers contribute a subtle saltiness. The dish is perfect as a light dinner on its own or as a side to meat and fish dishes. Serving on red lettuce leaves adds freshness and a crunchy texture. This salad is a true symbol of Mediterranean gastronomy where naturalness, simplicity, and harmony of flavors are essential.

Energy value per serving

• Calories: 227.9
• Proteins: 9.3g
• Fats: 8.9g
• Carbohydrates: 27.7g

Ingredients

• Red onion: 60 g
• Canned chickpeas: 550 g
• Chopped parsley: 35 g
• Lemon juice: 2 tbsp
• Extra virgin olive oil: 1 tbsp
• Capers: 1 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste
• Red lettuce leaves: to taste

Cooking steps

1. In a bowl, add finely chopped red onion, pour in ice-cold water, and let it sit for 10 minutes. Drain and transfer to a salad bowl.

   Required ingredients:

   • Red onion: 60 g

2. Add chickpeas, parsley, lemon juice, olive oil, and finely chopped capers to the onion. Season with salt and pepper and mix well.

   Required ingredients:

   • Canned chickpeas: 550 g
   • Chopped parsley: 35 g
   • Lemon juice: 2 tablespoons
   • Extra virgin olive oil: 1 tablespoon
   • Capers: 1 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

3. Serve on red lettuce leaves.

   Required ingredients:

   • Red lettuce leaves:  to taste