Best 2 Chickpea Salsa Recipes

Get ready to tantalize your taste buds with a culinary adventure as we explore the vibrant world of "chickpea salsa". This humble ingredient, known for its nutty flavor and versatility, transforms into a delightful salsa bursting with freshness and nourishment. With its blend of textures and flavors, chickpea salsa is an exceptional and healthy dip that promises to elevate your meals and impress your palate. Whether you're entertaining guests, seeking a quick and easy snack, or just looking for a healthy and delicious alternative to traditional salsa, this guide will lead you to the perfect recipe for chickpea salsa that suits your preferences and ignites your taste buds.

Let's cook with our recipes!

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:

Select ripe and fresh chickpeas: Use plump and firm chickpeas for the best flavor and texture.
Soak chickpeas overnight: Soaking the chickpeas overnight helps to reduce cooking time and makes them more digestible.
Cook chickpeas properly: Follow the cooking instructions on the package or recipe. Overcooked chickpeas will become mushy.
Rinse and drain chickpeas: Rinse the chickpeas well before using them to remove any excess starch or salt.
Use a variety of vegetables: Choose a variety of fresh and colorful vegetables for your salsa, such as tomatoes, onions, peppers, cucumbers, and corn.
Chop vegetables evenly: Chop the vegetables into even-sized pieces so that they cook evenly.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dash of hot sauce for extra flavor.
Chill before serving: Chill the salsa for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Chickpea salsa is a delicious and healthy snack or appetizer that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, chickpea salsa is sure to be a hit at your next party or gathering. So next time you are looking for a healthy and tasty snack, give chickpea salsa a try!

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