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.
- 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
- Rinse the beans and combine in a large mixing bowl. Mix in the rest of the ingredients through the herbs.
- Zest one of the limes, then squeeze in juice from both. Add olive oil and salt, and mix well.
- Gently fold in the avocado.
- 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.