Peruvian Chickpea Salad - Ensalada de Garbanzos - is an incredibly delicious salad that’s made in minutes. This combination of chickpeas, tomatoes, and onions is all tossed in a simple dressing that will knock your socks off.This serves 4 - 6 as a side.
Place the sliced onions in a colander. Liberally sprinkle some kosher salt over the onions and squeeze them together with your hand. The salt “washes” them and removes some of the harshness of the onions. Run some cold water over and squeeze again. Then drain.
In a bowl, add the chickpeas, tomatoes, red onions, and cilantro.
Combine the dressing ingredients together in a measuring cup to keep it simple. Whisk together with a fork or small whisk. Taste and adjust for salt.
Add the dressing to the chickpeas bowl and toss. Taste and adjust with more salt until it tastes good to you.
The longer this sits, the better the flavor, but you can absolutely just eat it up immediately.
Notes
If you can use a fresh tomato then do it. If not, get one that’s on the vine or use Campari which works well. Just avoid using tomatoes that feel hard because those aren’t going to give you any flavor.