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Jacki Mullinix's Loaded salsa with chickpeas

Loaded Salsa

Jacki Mullinix
A yummy loaded salsa recipe with chickpeas and other veggies best served with Fritos or Tostitos Scoops!
Course Appetizer
Cuisine Mexican
Servings 6 people


  • 1 can diced tomatoes and green chiles (Rotel)
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • ½ cup black olives, sliced
  • 1 cup frozen corn, thawed
  • ½ cup shelled edamame
  • 4 green onions, sliced
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes
  • ½ Tbsp. kosher salt
  • ½ tsp. black pepper


  • Combine all ingredients and add additional salt and pepper to taste.
  • Refrigerate until ready to serve or serve immediately with Fritos or Tostitos Scoops. Enjoy!


“In the summer of 2020, I was pregnant with our daughter and constantly hungry. This recipe was a staple in our fridge; it’s so convenient, healthy, and filling! It’s now a hit at all of our backyard parties, family dinners, and football gatherings.” 
– Jacki Mullinix, North Chattanooga
Keyword black beans, black olives, chickpeas, corn, dip, edamame, rotel, salsa