Best 2 Chickpea Salsa Recipes

**Chickpea Salsa: A Flavorful and Versatile Dip, Topping, or Side Dish**

Chickpea salsa is a delightful and versatile dish that can be enjoyed as a dip, topping, or side dish. It's made with chickpeas, a healthy and protein-packed legume, along with a variety of fresh vegetables and herbs. This vibrant salsa is not only delicious but also incredibly easy to make, requiring just a few simple steps and minimal cooking time. Whether you're looking for a healthy and flavorful addition to your next party or a quick and easy snack, chickpea salsa is sure to please. With its zesty and refreshing flavors, this salsa is a perfect accompaniment to tortilla chips, grilled chicken or fish, tacos, burritos, and more. It's also a great way to add some extra nutrition to your meals. In this article, we'll provide you with two delicious chickpea salsa recipes: a classic version and a spicy version. Both recipes are easy to follow and can be tailored to your own taste preferences. Get ready to tantalize your taste buds with this delightful and versatile dish!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA SALSA

Chickpea Salsa image

Serve as a condiment with lamb or chicken. To shorten preparation time, substitute canned chickpeas for dried, and start at step 2.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 10

Ingredients

1/2 pound dried chickpeas (about 1 1/4 cups), or 2 1/2 cups canned
2 1/4 teaspoons salt, plus more to taste
1/4 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
1 clove garlic, peeled
2 teaspoons extra-virgin olive oil
4 small dried chiles, stemmed and finely chopped, or 3/4 teaspoon red-pepper flakes
1/2 cup oil-cured olives, pitted and coarsely chopped
1 tablespoon fresh lemon juice
Freshly ground black pepper
1 small bunch arugula

Steps:

Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 teaspoon salt. Drain and rinse. Place chickpeas in a medium saucepan, and cover by several inches with fresh water. Bring to a boil, and skim off any foam. Turn heat down to medium, and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 teaspoon salt. Remove from heat; let cool in cooking liquid for about 1 hour.
If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside.
Chop together 1/2 teaspoon salt, garlic, and 1/2 teaspoon olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl, and add remaining oil.
Drain soaked chickpeas. (If using canned chickpeas, rinse.) Combine with 1 teaspoon chile mixture or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made a day ahead (return to room temperature before serving).
Just before serving, coarsely chop arugula, and toss with salsa.

LENTIL AND CHICKPEA FRITTERS WITH CAPSICUM SALSA

Lentil and Chickpea Fritters With Capsicum Salsa image

From Australian BH&G Diabetic Living. Have not included 30 minutes cooling down time for lentils.

Provided by ImPat

Categories Grains

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

15 g dried red lentils (1/2 cup rinsed and drained)
310 ml water (1 1/4 cups)
1 teaspoon garam masala
1/8 teaspoon chili (pinch ground)
2 tablespoons besan flour (chickpea flour)
1 teaspoon baking powder (or gluten free baking powder)
1 egg (50 gram)
2 teaspoons olive oil
2 tablespoons low-fat yogurt (natural Greek style)
1/2 lemon (cut into wedges to serve)
1/4 red capsicum (finely chopped)
2 tablespoons red onions (finely chopped)
1 spring onion (green thinly sliced diagonally)
2 teaspoons lemon juice (fresh)
2 tablespoons coriander (leaves fresh)
ground black pepper (fresh)

Steps:

Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down.
Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool.
CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside.
Add besan flour. baking powder and egg to lentil misture and stir to combine.
Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters.
Serve the fritters with the salsa, yoghurt and lemon wedges.

Tips:

Use fresh ingredients: Fresh chickpeas, tomatoes, and cilantro will give your salsa the best flavor.
Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still have a slight bite to them. Overcooked chickpeas will be mushy and bland.
Use a variety of tomatoes: Roma tomatoes, cherry tomatoes, and heirloom tomatoes all add different flavors and textures to salsa. Feel free to experiment with different combinations.
Don't be afraid to add other vegetables: Corn, bell peppers, and onions are all great additions to chickpea salsa. Get creative and use your favorite vegetables.
Season your salsa to taste: Add salt, pepper, cumin, and chili powder to taste. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.

Conclusion:

Chickpea salsa is a delicious and versatile dish that can be enjoyed as a dip, a topping, or a side dish. It's a great way to use up leftover chickpeas, and it's also a healthy and affordable option. So next time you're looking for a quick and easy snack or appetizer, give chickpea salsa a try!