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Chickpea Salsa (Easy, Fresh, Delicious)

By Jigna
This salsa is fresh, healthy, satisfying, filling, full of flavors, and delicious.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine World
Course Appetizer, Salad, Side Dish
Diet Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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