Chickpea Salsa is fresh, vibrant, filling, healthy, and delicious. It makes a perfect appetizer or a healthy munch in between meals. Have the chickpea salsa with your favorite chips, or enjoy it as a side dish or salad.
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About Chickpea Salsa
Chickpeas are my favorite as they are very versatile, and it is easy to incorporate them into many recipes. I love using chickpeas in varieties of dishes, be it salad, dip, appetizer, snack, or main course.
What I like about this chickpea salsa is that it is light but still very filling and satisfying. Chickpea Salsa is full of fresh flavors, and I have added roasted red pepper to this salsa for the smoky flavor. Making chickpea salsa is straightforward, easy, quick, and we can easily bring variations to this recipe as per our taste.
Ingredients
- Chickpeas: I have used home-cooked chickpeas for this recipe, but we can also use canned chickpeas for the quick recipe. If boiling chickpeas at home, take one cup of raw chickpeas to get two cups of boiled chickpeas.
- Roasted red pepper: It provides a nice smoky flavor to this salsa. I have used canned roasted red pepper, but you can roast the red pepper at home and then use it in the recipe. However, you can also use raw red pepper instead of roasted. If you like, add other colors of finely chopped bell peppers.
- Tomato: I have added one plum tomato to the salsa. But if you like your salsa juicier, add more tomatoes. You can add any type of tomatoes to this chickpea salsa recipe.
- Jalapeno Pepper: I have added a small jalapeno pepper and removed some of the seeds. So this salsa is mildly spicy, but you make it moderately to very spicy by adding more jalapeno peppers. Or, instead of jalapeno pepper, you can also add other types of green chilis for the heat.
- Coriander Leaves / Cilantro: I can not imagine salsa without fresh coriander leaves. It adds earthy flavors, and you can add as much as you prefer.
- Mint Leaves: It adds a refreshing note to this chickpea salsa. Mint brings out more flavors to the salsa. However, you can skip if you do not have mint leaves available.
- Olive Oil: I have used extra light olive oil, which has a neutral flavor. But you can add other neutral-flavored oil as well. I did not add too much oil to keep the salsa on the healthier side. But if you like more oil, add as per your preference.
- Roasted Cumin Powder: Cumin powder goes perfectly well with chickpeas. And especially roasted cumin powder adds extra flavors to the dish. If you do not have roasted cumin powder on hand, simply roast some cumin seeds and then grind them into the powder.
- Other Seasonings: I have added dried oregano, salt, and pepper. But feel free to add other herbs or spices of your choice to this salsa.
- Lime Juice: It brings freshness and a zing to this salsa. Add lime juice or lemon juice as much as you prefer.
How To Make Chickpea Salsa
- Drain the home-cooked or canned chickpeas well. Finely chop the vegetables and herbs.
- Take chickpeas, vegetables, and herbs in a large mixing bowl. Toss well.
- Add oil, cumin powder, dried oregano, salt, ground black pepper, and lime juice.
- Mix everything well, cover the bowl tightly and place in the fridge until the time of serving.
Serving Suggestions
- I would suggest letting this salsa sit in the fridge for at least half an hour before serving for the best flavors.
- Serve chickpea salsa with tortilla chips or with your favorite chips.
- You can also serve it as a side dish with the main course.
- It also makes a healthy, delicious, and filling salad. Add some crushed tortilla chips to the salsa and serve as a salad with crunch.
Storing Suggestions
- It is best served this salsa on the same day of making. But if you have leftover, cover it tightly and place it in the fridge for up to 3 days.
Helpful Tips
- Make-Ahead: You can make this salsa 4-5 hours before serving. After making cover it tightly and place it in the fridge until the time of serving. However, if you want to make a day before, only mix the chickpeas and vegetables. And on the day of serving, add herbs, seasoning, and toss well.
- Variations: Instead of roasted red pepper, you can add unroasted and also add other colors of bell peppers. You can also add sweet corn kernels to this salsa if you prefer. Add more tomatoes for the juicier salsa.
- Spiciness: Add more jalapeno peppers for the spicier salsa. If you do not like heat in your salsa, remove all the seeds from the jalapeno pepper and then use them in the recipe.
- Scaling: This recipe can easily be halved, or doubled.
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Recipe Card
Chickpea Salsa (Easy, Fresh, Delicious)
This salsa is fresh, healthy, satisfying, filling, full of flavors, and delicious.
Ingredients
- 2 cups Cooked chickpeas drained
- 1 roasted red pepper roughly chopped
- 1 tomato finely chopped
- 1 small jalapeno pepper or green chili finely chopped
- ¼ cup coriander leaves finely chopped
- 4-5 mint leaves finely chopped
- 1 tablespoon light olive oil
- 1 teaspoon roasted cumin powder
- ½ teaspoon dried oregano
- Salt to taste
- Ground black pepper to taste
- ½ lime juiced or to taste
Instructions
- Drain the home-cooked or canned chickpeas well. Finely chop the vegetables and herbs.
- Take chickpeas, vegetables, and herbs in a large mixing bowl. Toss well.
- Add oil, cumin powder, dried oregano, salt, ground black pepper, and lime juice.
- Mix everything well, cover the bowl tightly and place in the fridge until the time of serving.
Serving Suggestions
- I would suggest letting this salsa sit in the fridge for at least half an hour before serving for the best flavors.
- Serve chickpea salsa with tortilla chips or with your favorite chips.
- You can also serve it as a side dish with the main course.
- It also makes a healthy, delicious, and filling salad. Add some crushed tortilla chips to the salsa and serve as a salad with crunch.
Storing Suggestions
- It is best served this salsa on the same day of making. But if you have leftover, cover it tightly and place it in the fridge for up to 3 days.
Notes
- Make-Ahead: You can make this salsa 4-5 hours before serving. After making salsa, cover it tightly, and place it in the fridge until the time of serving. However, if you want to make a day before, only mix the chickpeas and vegetables. And on the day of serving, add herbs, seasoning, and toss well.
- Variations: Instead of roasted red pepper, you can add unroasted red pepper. And also, add other colors of bell peppers if you like. You can also add sweet corn kernels to this salsa if you prefer. Add more tomatoes for the juicier salsa.
- Spiciness: Add more jalapeno peppers for the spicier salsa. If you do not like heat in your salsa, remove all the seeds from the jalapeno pepper and then use them in the recipe.
- Scaling: This recipe can easily be halved or doubled.
Nutrition (Approximate Values)
Calories : 179kcalCarbohydrates : 25gProtein : 8gFat : 6gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gSodium : 8mgPotassium : 355mgFiber : 7gSugar : 6gVitamin A : 1192IUVitamin C : 46mgCalcium : 49mgIron : 3mg
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