Chickpea and Red Pepper Salsa

Name: Chickpea and Red Pepper Salsa
Total time: 10 min
Yield: Serves 6
Ingredients: 1 15-ounce can chickpeas, rinsed and roughly chopped; 4 scallions, sliced; 1 cup arugula, chopped; 2 jarred roasted red peppers, chopped (1/4 cup); 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; kosher salt and black pepper; dippers (such as toasted pitas and grilled flat bread)

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Yunhee Kim

Hands-On Time

10 Mins

Total Time

10 Mins

Yield

Serves 6

Ingredients

1 15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped (1/4 cup)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)

How to Make It

Step 1

In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

Ratings & Reviews

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Reviews

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View Earlier Comments

Cristina79 2011-08-03T13:22:48-04:00

I love this recipe! Very light and refreshing, perfect for summer! The arugula is my favorite part.

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