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.
- 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.
Summer Chickpea Salsa
Servings per Recipe:Amount per Serving
Calories from Fat: 69
Total Fat: 7.7g
Saturated Fat: 1.1g
Sodium: 415 mg
Dietary Fiber: 6.1g
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