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Black Chickpea Salsa

A refreshing and nutritious salsa combining black chickpeas and cranberries, perfect as a dip or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salsa
  • 60 ml olive oil
  • 30 g pistachio kernels, roughly chopped
  • 50 g cranberries
  • 570 g black chickpeas, drained and patted dry Can use canned chickpeas.
  • 1/2 tsp caster sugar
  • 1/2 tsp salt
  • 2 tsp lemon juice Can substitute with lime juice or apple cider vinegar.
  • 1/2 pack coriander leaves, picked Overall weight based on a 25g pack.
  • to taste Greek yogurt, to serve Optional.

Method
 

Preparation
  1. In a bowl, combine olive oil, chopped pistachios, and cranberries.
  2. Add drained black chickpeas, caster sugar, salt, and lemon juice.
  3. Toss until everything is evenly mixed.
  4. Gently fold in the coriander leaves.
  5. Serve with Greek yogurt if desired.

Notes

Black Chickpea Salsa can be enjoyed as a dip, side dish, or main course addition. Best served fresh, but can be stored in a sealed container in the refrigerator for up to three days.