Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In a large bowl, combine 1 can (15 oz) drained chickpeas with the roasted onions.
- 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.
- 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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Red Onion and Chickpea Salad with Cilantro Lime Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
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.
