Chickpea Salsa

This non-winter winter we're having here in Colorado is really messing with my taste buds.  Rather than craving nice winter stews or vegetable pot pies like I usually do, I'm hankering for citrus and tang and fresh, summery salsas.

This chickpea salsa (so called because you eat it with a chip, not because it contains tomatoes - it doesn't - or is a sauce - it isn't) is so pretty and hits the spot on top of some fresh-baked pita chips.  I served this at both a summer barbecue and a winter party, and it was a hit both times.  Best of all, it's easy as pie - actually, no, it's way easier than pie.

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Chickpea Salsa


Ingredients

• 2 cans (or 3 C cooked) chickpeas, drained and rinsed
• 1 can (or 1-1/2 C cooked) black beans, drained and rinsed
• 1 large mango, peeled and diced
• 1 red or orange bell pepper (or 3-4 sweet mini peppers - I love those things!)
• 2 scallions, sliced thinly on the diagonal
• 1 tbsp parsley or cilantro, finely chopped
• 2 large limes (for juice and zest)
• 1/4 C olive oil
• salt, to taste
• 1 avocado, diced

Directions

1. Rinse the beans and combine in a large mixing bowl.  Mix in the rest of the ingredients through the herbs.
2. Zest one of the limes, then squeeze in juice from both.  Add olive oil and salt, and mix well.
3. Gently fold in the avocado.
4. Chill at least 30 minutes for flavors to rest.

Makes 24 1/4-cup servings (90 Calories, 3 WW points).  Serve chilled with toasted pita chips.