Heat oil over medium heat. Toast cumin and mustard seed until the mustard seeds start to pop.
Add onion and fry until golden. Add turmeric and fry until it cooks into the onion.
Add chickpeas and cook until heated through.
Add enough salsa to coat the chickpeas plus a bit extra. Cook until the salsa thickens.
Serve over rice.
Inspired by chana masala, adapted to what I always have on hand.