Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing and hearty salad combining roasted red onions and chickpeas tossed in a bright cilantro lime dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 30 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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