Summer Chickpea Salsa

This chickpea salsa has so many brilliant flavors of summer you can eat it straight and not miss the chips. For a heartier salsa, try using black beans instead of chickpeas. This recipe comes to us from Jayne of Wise Eats.

Serves 12

  • 2 15 ounce cans chickpeas, rinsed and drained
  • 1 17 ounce can of corn
  • 2 large tomatoes, chopped
  • 1 large avocado, peeled and chopped
  • 1 red onion, chopped
  • 2 tablespoons of lime juice
  • 3 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

    In a large bowl, mix together the chickpeas, corn, tomatoes, avocado and red onion.

    In a small bowl, whisk together lime juice, olive oil, red wine vinegar, salt and pepper.

    Add dressing to the chickpeas mixture. Cover bowl and chill and at least one hour.

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    Nutrition Information

    Summer Chickpea Salsa

    Servings per Recipe: 12

    Amount per Serving

    Calories:  200

    Calories from Fat:  69

    Total Fat:  7.7g

    Saturated Fat:  1.1g


    Sodium:  415 mg

    Potassium:  408mg

    Carbohydrates:  30.2g

    Dietary Fiber:  6.1g

    Protein:  5.6g

    Sugars:  2.6g

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