1 1/2 cup fresh tomato, finely chopped
1/2 cup chickpeas, strained and drained
1/2 cup sweet onion, finely chopped
1/4 cup black botija pitted olives from Sun Food, 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 jalapeno
juice of one lemon or one lime
season to taste
Into a bowl combine all your ingredients and let the flavours marry for up to 1 hour before enjoying with toast, with chips, in wraps, sandwiches and salads!
Lasts up to 3-4 days, in the fridge, in a tight sealed container.
Keywords: dip, plant based, salsa, snack, vegan