Vegan Olive Salsa

The perfect healthy snack

Vegan Olive Salsa
Photo: Maria Koutsogiannis

Who doesn’t love a good salsa? Combining olives, tomatoes, jalapeños, avocados and chickpeas makes for a fresh and nutrient-dense salsa. This recipe is super easy to make and I promise, it’ll become your new favourite salsa!

Serves 6 – 8


  • 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


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!


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. 

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