1/2 cup pineapple salsa
1 Tbsp. lemon juice
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup minced fresh parsley
1/4 tsp. pepper
Tortilla chips
In a food processor or blender, combine the salsa, lemon juice, beans, parsley and pepper. Cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers.
Salsa Bean Dip
