Sandwiches with homemade mayonnaise have abounded, lately, such as a shining example on multigrain with turkey, sharp cheddar, honey mustard, baby lettuce, and basil, or an epically delicious one comprised of rare roast beef on ciabatta with arugula, red onion, and dijon. (Is it disturbing to comment, on an item comprised almost entirely of a raw egg, that the mayonnaise has only gotten better with time?)

And then there was a salad of chile-roasted eggplant, chickpeas, raw tomato, chopped parsley, red onion, and fresh ricotta. Simple. Delicious, cool, piquant.

Even better, though, was what I made with the remaining chickpeas for today’s lunch— ladies and gentlemen, I do believe I have unlocked another hidden door in the chamber of my heart dedicated to lifelong recipes with this one. I have found the simple chickpea salad that I can call my own.

This one is undoubtedly a beauty, and a keeper, one that I have stuck to for years with several small variations on the theme— one of which was, consistently, the addition of peppery arugula. Yet, it was just never quite the chickpea salad. I can only say that upon striking your ideal balance of humble, bright, and rich, that a bean salad is one of the more satisfying things you can make and eat.

So, mine, then: I wilted half a small red onion in olive oil over low heat— and by wilted, I do not mean caramelized; the point of ‘wilting’ the onion was to soften and mellow the flavor, and thus make it less of a presence; in caramelizing you would only trade the intensity of a raw, sharp flavor for that of a sweet & round one. Ahem. I wilted the onion, which was very finely sliced, until it was soft and translucent. Meanwhile, I whisked the zest of a small lemon with a scant teaspoon of fresh lemon juice, a pinch of sea salt, and a generous teaspoon of olive oil. Once the limp heap of onion was appropriately mellowed and mildly sweet, I took it off the heat and let it cool before mixing it with about half a can of drained and rinsed chickpeas. I mixed in some finely chopped flat parsley, and finally a couple generous dollops of fresh ricotta. I seasoned with more sea salt and black pepper, and ate. Perfection.