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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
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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