Chop the red onion and add it to a bowl with enough water to cover it. Set aside for a few minutes. (This will mellow the flavor of the onion).
Drain and rinse the canned chickpeas and add them to a large bowl.
Chop red pepper, cilantro, and green onions into tiny pieces and toss in with the chickpeas.
Drain the water off of the onion and add to the salad.
Make the Dressing
Put the orange juice, lime, agave, salt, and vinegar into a blender and blend for about 20 seconds, until creamy.
Drizzle the dressing over the salad and mix well.
Serve immediately or cover and place in the fridge to eat later.
Notes
The salad can be eaten immediately, but the flavors mix and it tastes better if it is allowed to sit in the fridge for a least a few hours or overnight.
This citrus salad keeps well for 3 days in the fridge.
Perfect for potlucks, picnics, or lunches!
You can leave out the oil for an oil-free salad - it will just not be as creamy.