salad recipes healthy | Chickpea & Red Onion Salad #chickpea #onion #salad

Oh food. It’s what we all have in common, and it’s such a welcome cocktail party gambit. It also opens up some of the most interesting conversations I’ve had about food and cooking, as scientists get a chance to geek out over something other than remote sensing and snow grain measurements. The international makeup of these meetings also helps: I recently had a long exchange about Polish kielbasa and the nuances of pierogi, and listened to two scientists toss questions back and forth about Finnish fish preparation. A few years ago I had a memorable conversation about brewing beer with peanut butter while inching over a snow-covered Colorado mountain pass.

Maybe the best conversation I’ve had about food with a scientist, however, happened at a recent mixer, when Ali, a Turkish scientist working far away from home in Finland, lit up incandescent at the opportunity to talk about his favorite food, his grandma’s food, his country’s food.

Chickpea & Red Onion Salad

This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.

INGREDIENTS

• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 1-1/2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 1/3 cup finely chopped fresh parsley
• 1/8 teaspoon sugar
• 1/3 cup finely diced red onion, from 1 small red onion
• 2 (15 oz) cans chickpeas (preferably Goya), drained and rinsed (see note)
• 3 tablespoons extra virgin olive oil

INSTRUCTIONS

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

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