I first learned how to make this chickpea salad from a family friend who would often bring it to Shabbat meals. It was always one of the first dishes to disappear from the table. The combination of chickpeas, sweet caramelized onions, and fresh herbs was simple, but incredibly flavorful. Over the years, I’ve made it my own by adding chewy Turkish apricots, which pair beautifully with the balsamic-glazed onions and bright lemon juice. It’s an easy, make-ahead salad that feels right at home on a holiday table, at a picnic, or packed for lunch during the week.
Caramelized Onion Chickpea Salad
This Caramelized Onion Chickpea Salad combines tender chickpeas with sweet balsamic caramelized red onions, chewy Turkish apricots, fresh parsley, and bright lemon juice. Packed with plant-based protein and vibrant flavor, it's an easy make-ahead salad that's perfect for lunches, picnics, or entertaining.
Ingredients
- 2 tbsp olive oil
- 2 red onions thinly sliced
- 2 tsp date sugar or brown sugar
- 1 tbsp balsamic vinegar
- 2 15 oz cans chickpeas drained and rinsed
- ½ cup Turkish apricots thinly sliced (available at Trader Joe's)
- kosher salt
- juice of 1 lemon
- ½ cup Italian parsley chopped
- flake salt
Instructions
- Heat the olive oil in a skillet over medium-low heat. Add the sliced red onion and cook, stirring occasionally, until softened and caramelized, about 45 minutes minutes.
- Sprinkle the date sugar over the onions and stir to coat. Cook for 1 minute. Add the balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan. Cook for 1–2 minutes, until the onions are glossy and the vinegar has slightly reduced.
- In a large bowl, combine the chickpeas, sliced apricots, caramelized onion mixture, salt, lemon juice, and parsley. Toss well to combine. Taste and adjust seasoning as needed.
- Refrigerate for 30 minutes to allow the flavors to meld before serving. This recipe gets even better as it sits and is perfect for meal prep.