Vegan Olive Salsa
The perfect healthy snack RECIPE & PHOTOGRAPHY BY M A R I A KO U T S O G I A N N I S – Recipe developer & food blogger at FoodByMaria in Calgary, AB FOODBYMARIA
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ho doesn’t love a good salsa? Combining olives, tomatoes, jalapeños, avocados and chickpeas makes for a fresh and nutrientdense salsa. This recipe is super easy to make and I promise, it’ll become your new favourite salsa! Serves 6 - 8
INGREDIENTS • • • • • • • • • •
1 1/2 cups fresh tomatoes, finely chopped 1/2 cup chickpeas, strained and drained 1/2 cup sweet onion, finely chopped 1/4 cup black botija pitted olives, finely chopped 1/4 cup fresh cilantro, finely chopped 2 Tbsp. extra virgin olive oil 1 Tbsp. garlic, minced 1 tsp. – 1 Tbsp. chopped fresh jalapeño Juice of one lemon or one lime Salt and pepper to taste
DIRECTIONS •
Combine all ingredients into a bowl and let the flavours marry for up to one hour before enjoying with toast, chips, wraps, sandwiches and salads!
NOTES •
Lasts up to 3-4 days in the fridge in a tightly sealed container.
Nutrition facts per serving Calories 107; protein 1 g; fat 9 g; carbs 6 g.
46 Best of Food & Nutrition Special Edition 2020
IMPACT Magazine
