This Chickpea and Black Eyed Peas Salsa is quick and easy to throw together and then you can serve it with your favorite chips after letting it marinate for some extra flavor.
Chickpea salsa is great for family parties, football games, or just anytime you want a healthy snack. I love to make a batch of salsa for the weekend for my husband and I to snack on.
Ingredients for Chickpea and Black Eyed Peas Salsa
To make this quick and easy recipe you will need:
- black olives
- black eyed peas
- olive oil
- white vinegar
- garlic salt
All you need to do is chop a couple of ingredients, rinse and drain a couple others, add your olive oil, vinegar and seasoning and stir it together. Let it marinate and chill in the refrigerator for at least 30 minutes. Then, serve it with your favorite chips.
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If you love salsa as much as we do, here are more recipes for you: Tropical Salsa, Avocado Black Bean and Corn Salsa and Three Bean Salsa! Also, try these other delicious recipes: Easy Beer Cheese Fondue, Cranberry Goat Cheese Log, Easy Homemade Chocolate Hummus, Cauliflower Pizza Crust, Black and Green Olive Tapenade, Homemade Pizza Dough, and Fried Plantains.
- 4 large tomatoes, seeded and chopped
- 6 scallions, chopped
- 1 can of chopped black olives (6-8 oz)
- 1 can of chickpeas (15 oz)
- 1 can of black eyed peas (15 oz)
- 6 tbsp olive oil
- 3 tbsp white vinegar
- 2 tsp garlic salt
- 1 tsp pepper
- Chop your tomatoes and scallions.
- Drain and rinse your olives, chickpeas and black eyed peas.
- Combine all ingredients in large bowl. Stir well to combine.
- Refrigerate for at least 30 minutes to chill and let marinate before serving.
- Serve with your favorite chips.
- Store in refrigerator for up to 3 days.
Salsa should be marinated for some time before serving to increase flavor!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 545mgCarbohydrates: 20gFiber: 6gSugar: 6gProtein: 6g
This post was originally published on January 12, 2019 and updated on August 23, 2021.