This protein-packed chickpea salsa salad is the perfect snack or side dish to complement your favorite meal. It’s crunchy, refreshing, and satisfying, offering a nutritious boost with every bite.
This is one of my favorite snacks and salads to serve when having people over. It’s quick and easy to make, and by doubling the recipe, it can easily accommodate a large crowd. Just serve it with some tortilla chips, and it quickly becomes a crowd-pleaser.
It would pair well with my favorite meals: Lebanese chicken, this beef liver meatloaf, or these hidden liver balls.
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Why I love this recipe
Quick and easy: No cooking or baking time ( if you use canned/jarred garbanzo beans or chickpeas). This can work well as an easy lunch or for meal prep.
Filling and satiating: Thanks to the high protein and fibre content, it helps keep you full for longer.
Boosts your plant diversity: supports a diverse microbiome with a variety of plant ingredients.
Versatile: You can add any of your favorite ingredients vegetables and fresh herbs. For example chop some English cucumbers, fresh corn, salad greens, some creamy avocados, fresh mint or even feta cheese
Ingredients needed
Garbanzo beans: I used canned chickpeas, and I use them for this recipe and my hummus recipe.
Tomato: or cherry tomatoes: I like using fresh red juicy tomatoes for this recipe as they make a difference in the taste.
Bell pepper: any colour you want, but I used yellow in this recipe to give a variety of colours.
Red onion: or white onion, green onion works too.
Garlic clove
Cilantro
Olive oil
Lemon juice: or lime juice
Cumin: to season
Salt: to season
Black pepper: to season
How to make chickpea salsa salad
To make this garbanzo salsa recipe, you just need to dice all your fresh veggies as small as you can and throw them all in a large bowl.
Add in your olive oil, lemon juice, salt, pepper, and cumin. Adjust the seasoning to taste.
And serve
Tips and variations
This recipe is perfect for making ahead. Simply chop all your fresh veggies and cilantro, but hold off on adding the seasoning, olive oil, and lemon juice until just before serving.
Other variations include: black beans, jalapeno pepper, fresh herbs, garlic powder ...etc
Storage instructions
Store your leftover high-protein chickpea salsa salad in an airtight container for up to 7 days.
Frequently asked questions
Canned chickpeas are pre-cooked and ready to eat straight from the can. Just be sure to rinse them thoroughly—triple rinsing is recommended—to help reduce the risk of bloating.
Chickpeas and garbanzo beans are rich in protein and fiber while having a low glycemic index, making them an excellent choice for weight loss. They help you feel full for longer.
Chickpea Salsa Salad Recipe Card
Chickpea Salsa Salad
Ingredients
- 1 can Chickpeas
- 1 tomato
- 1 pepper
- 1 red onion small
- 1 garlic clove
- 1 cup cilantro
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 1 teaspoon cumin
- salt to taste
- pepper to taste
Instructions
- Dice all your fresh veggies as small as you can and throw them all in a large bowl.
- Add in your olive oil, lemon juice, salt, pepper, and cumin. Adjust the seasoning to taste.
