Chickpea and Charred Onion Salad

Chickpea and Charred Onion Salad - Alex Guarnaschelli
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January 22, 2021
Chickpea and Charred Onion Salad - Alex Guarnaschelli

Chickpea and Charred Onion Salad

Course: Appetizer
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  • 2 cups dried chickpeas
  • 4 tbsp canola oil
  • 1 medium red onion thinly sliced and then chopped
  • kosher salt
  • ½ cup tahini
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • ½ tsp ground coriander
  • 6 scallions (green and white parts) thinly sliced


Soak the chickpeas:

  • Put the chickpeas in a medium bowl and add water to cover generously. Soak overnight.

Cook the chickpeas:

  • Drain the chickpeas. In a medium saucepan, heat 2 tablespoons of the canola oil over medium heat. Add the chickpeas and stir to coat them with the oil. Then cover with 5 cups of water and bring it to a boil over medium heat. Lower the heat and simmer until the chickpeas are tender but still hold their shape, 45 minutes to 1 hour. You may need to add more water to finish cooking them. Drain.

Char the onion:

  • Heat in a medium skillet over medium heat and add the remaining 2 tablespoons oil. When the oil begins to smoke lightly, remove the skillet from the head and add the onion and 1 teaspoon salt. Return the pan to high heat and cook, stirring from time to time, until the onion chars around the edges, 5 to 8 minutes. Remove the skillet from the heat.
  • Make the dressing and finish the salad: In a large bowl, whisk together the tahini, lemon juice, red wine vinegar, and coriander until smooth. If the dressing is too thick, stir in a little water. Stir in the onion, chickpeas, 1 tablespoon salt and the scallions. Taste for seasoning, and serve.

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