Colorful, Refreshing, and Tasty!
Are you curious about garbanzo beans or have a dusty can of it in your pantry? This is the recipe for you. I actually really, really like this one. I haven’t cooked with chickpeas much, and I needed to conquer this little bland bean. This recipe is a keeper and I have a new fav legume. Making this dish takes almost no time to put together too! A great side, or light lunch. Easy chickpea salsa is colorful, refreshing, and tasty!
What You Need To Make Easy Chickpea Salsa
- Garbanzo Beans (aka chickpeas) – Garbanzo beans are at the heart of this dish.
- Tomatoes – I use Roma tomatoes because they are usually pretty economical, always available, and sturdy. Roma tomatoes are thick and have a lower seed/pulp to actual tomato ratio.
- Cilantro – Green, beautiful, and flavorful. This is a petite portion, making just 2 cups, so you don’t need a ton of cilantro. See my comments under Tips, Tricks, and FAQ on how to store the unused cilantro.
- Limes! – While these little babies don’t contribute visually, they do bring the bright flavor that makes this dish so delightful.
- Red Pepper – Another dash or beautiful red and hint of the unique flavor only a red pepper has. Be sure to thin slice and petite dice the pepper.
- Green Onions – Besides bringing another dash of color, green onions provide a bit of bite and crunch.
How To Make Easy Chickpea Salsa
Get ready… you’ll be done in 10 minutes. First, rinse and drain the chickpeas, add them to a large mixing bowl. Next, prep the pep. Remove the stem, seeds, and white ribs from the red pepper. Thin slice ribbons of pepper, then again to create a red confetti. Then, thin slice green onion. Add the peppers and onions to the bowl with the chickpeas.
Cube one 1/2 a Roma tomato. Keep the seeds and all. Toss it right into the bowl. Next, remove the cilantro leaves from the stems and rough chop the leaves, toss it in the bowl.
Slice the lime and squeeze the juice. I like to squeeze over a small bowl or measuring cup, then into the tablespoon to verify the amount I’m adding.
Gently toss everything together and serve immediately. You may want to add a dusting of salt, but for me, the clean, bright citrus flavor is enough without adding salt.
Tips, Tricks, & FAQs
- How to store cilantro in the fridge? I store extra cilantro in a metal bowl with a lid. Add a damp paper towel over the leaves and store for 4-5 days.
- How to store green onions? Similar to the cilantro, I have had success with wrapping the green onions in a damp paper towel and then placing it in a plastic bag or well-sealed container.
- Chickpeas are a great source of protein! 6 grams per 1/2 cup.
Easy Chickpea Salsa
Equipment
- mesh strainer
- mixing bowl
- large spoon
- measuring cups
- measuring spoon
- cutting board
- paring knife
Ingredients
- 1/4 cup petite diced red pepper (small pepper)
- 2 Tablespoons green onions
- 15.5 ounce can chickpeas (garbanzo beans)
- 1/3 cup diced Roma tomato (1/2 tomato)
- 1 Tablespoon chopped cilantro
- 2 Tablespoons lime juice
- sprinkle sea salt (optional)
Instructions
- Rinse the garbanzo beans and add them to a large mixing bowl.
- Remove the stem, seeds, and white ribs from the pepper. Thin slice strips, then slice those into petite diced pieces. Add the peppers to the bowl.
- Thin slice the green onions. Add them to the bowl.
- Cube the Roma tomato and add it to the bowl.
- Wash the cilantro. Remove the leaves from the stems. Slice the cilantro. Add it to the bowl.
- Slice the lime in half or into wedges and squeeze the juice. Add the lime juice to the bowl.
- Mix everything together and serve immediately or chill. A dusting of salt can be added, but I think this is delightfully refreshing and doesn't require salt.
