Mediterranean Salsa

Name: Mediterranean Salsa
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 10.5 ounce can chickpeas, drained; 1 clove garlic (minced); 1/2 cup cucumber (diced); 1 cup tomato (diced); 1/2 cup olives (diced); 1/4 cup red onion (diced); 1 tablespoon parsley (chopped); 1/4 teaspoon dried oregano; 1 tablespoon basil (chopped); 1 tablespoon lemon juice; 1 tablespoons extra virgin olive oil; salt and pepper to taste

Super Easy Mediterranean Salsa. Light, healthy and loaded with tons of flavor. Serve as an appetizer or side dish!

Mediterranean Salsa

I love making salsa in the summer with fresh fruits and veggies. This time I wanted to incorporate cucumbers and cherry tomatoes which we have a lot of. I loaded this salsa up with fresh cherry tomatoes, California Black Olives, red onions, chickpeas and cucumbers. It’s light, healthy and uses up a lot of summer vegetables and herbs. I also add a squeeze of lemon juice and a drizzle of olive oil.

Mediterranean Salsa

This salsa takes less than 10 minutes to throw together. Chop up all of the veggies, toss with some lemon juice, olive oil and serve!

This salsa makes a wonderful appetizer or side dish. Serve with my homemade tortilla chips or homemade pita chips!

Mediterranean Salsa

I used California Black Olives in my Mediterranean Salsa. California black ripe olives are as good as they taste, and contain vitamin E, iron, vitamin A, and fiber. They are packaged at their peak to preserve nutrients for year-round enjoyment.

A serving of olives contains 0 grams of trans fat and olives are naturally a cholesterol-free food!