Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A refreshing and hearty salad combining roasted red onions and chickpeas tossed in a bright cilantro lime dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 30 minutes, pairs red onion, sliced into 1/2-inch rings, canned chickpeas, drained and rinsed, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium red onion, sliced into 1/2-inch rings
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup fresh cilantro leaves, chopped
• 3 tbsp lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 sliced medium red onions with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until softened and caramelized.
2. Step 2: In a large bowl, combine 1 can (15 oz) drained chickpeas with the roasted onions.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, and 1/3 cup chopped fresh cilantro until emulsified.
4. Step 4: Pour the cilantro lime dressing over the chickpeas and onions and toss gently to combine. Garnish with 2 tbsp chopped fresh parsley before serving.