Chickpea, red onion and tomato salad

    2 hours 10 min

    Chilling this chickpea salad before serving makes all the difference! Plus adding a generous splash of olive oil and lemon juice will enhance all the different flavours.

    2 people made this

    Serves: 4 

    • 525g chickpeas, drained
    • 2 tablespoons chopped red onion
    • 2 cloves garlic, finely chopped
    • 1 tomato, chopped
    • 1 or 2 tablespoons finely chopped parsley
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • salt and pepper to taste

    Prep:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr10min 

    1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (206)


    I have made this recipe several times and it always gets compliments. I prefer cooking up the hard chickpeas (over the canned) as I think the texture is better and there is also less sodium. A little more time consuming but they cook up in less than an hour. I also prefer cherry tomatos cut in half. Great flavors in this one.....  -  17 Jul 2003  (Review from Allrecipes US | Canada)


    I love this recipe. A few things I did differently: I used cilantro instead of parsley, and added a splash of balsamic vinegar. It was delicious.  -  29 Jun 2002  (Review from Allrecipes US | Canada)


    Just delicious, with the perfect ratio of olive oil to lemon juice. And the lemon juice was refreshingly different from the vinegar traditionally used in dressings like this. No need to measure ingredients, just add to suit your tastes. This was a nice change from typical lettuce salads. And it was pretty too!  -  05 Apr 2008  (Review from Allrecipes US | Canada)