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Ingredients:
-chickpeas -⅓ cup finely diced red onion -2 (15) oz cans of Goya chickpeas, drained and rinsed 3 tbsp extra virgin olive oil 3 tbsp vegetable oil 1-1 ½ freshly squeezed lemon juice from 1 lemon ⅓ cup finely chopped fresh parsley ½ teasp salt ¼ teasp freshly ground pepper ⅛ teasp sugar Cooking Instructions: -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.) - Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, as necessary. - Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary. - Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time. - Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste. |