Chickpea Salad with Red Onion and Tomato Recipe -
Chickpea Salad with Red Onion and Tomato Recipe

Chickpea Salad with Red Onion and Tomato

Recipe by  

"A good chickpea salad, that is low-fat and high in protein."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    2 hrs 10 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2007

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.....

Most Helpful Critical Review
Oct 27, 2003


Jan 09, 2004

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.

Apr 05, 2008

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!

Aug 29, 2002

This was super fast and very easy to assemble. My husband loved it. I thought it was a little bland but I am not a big chickpea fan. It would be a great addition to a buffet table.

Apr 23, 2004

This was very good and easy to mix together. I didn't have fresh parsley and instead used 4 tsp. dried. (I'm sure fresh would be better.) I added an extra clove of garlic (not a large clove) just for more flavor. It will be made again! You can't beat it for taste and fiber!

Sep 23, 2004

So delicious!! I used a little more onion, grape tomatoes halved, and fresh parsley and it turned out wonderful! Next time I will try using a splash of balsamic vinegar like another reviewer suggested for a little extra kick!

May 03, 2004

Make sure you use fresh parsley in this recipe -- It does make a difference. This was quick and easy to prepare. I love the fact that it is something different in the old cold salad lineup. Will make again.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chrissy's Sweet 'n' Sour Tomato Salad

An easy, delicious sweet and sour tomato salad, perfect for any meal!

Stacked Tomato and Burrata Salad

Here’s the salad to make when summer tomatoes are at their peak.

Tomato Mint Quinoa Salad

This simple quinoa salad is a great change of pace from pasta or rice.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States