Chickpea & Red Onion Salad

Your rating: None Average: 4.4 (10 votes)

Slivered red onions, canned chickpeas and capers combine in a delightful Mediterranean-inspired salad. Make it a meal: Delightful served alongside grilled chicken thighs or shrimp kebobs.

Chickpea & Red Onion Salad

Makes: 4 servings, generous 1/2 cup each

Active Time:

Total Time:


  • 1/4 cup slivered red onion
  • 1 19-ounce can chickpeas, rinsed
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon drained capers, rinsed and coarsely chopped
  • Salt & freshly ground pepper, to taste
  • Red leaf lettuce leaves


  1. Place onion in a medium bowl, cover with cold water and let soak for 10 minutes. Drain well and place in a salad bowl.
  2. Add chickpeas, parsley, lemon juice, oil and capers; stir to combine. Season with salt and pepper. Serve on lettuce leaves.


Per serving: 201 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 361 mg sodium; 298 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner