Mediterranean Chickpea Salad
Prep time: 15 min.
Total time: 20 min.
1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
½ pint (about 5 oz.) cherry tomatoes, quartered (about 1 ½ cups)
1 cucumber, seeded and chopped (about 1½ cups)
4 oz. mozzarella cheese, cut into ½” cubes (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
2 tbsp. coarsely chopped fresh parsley
1 tbsp. GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Extra Virgin Olive Oil
|1.||In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.|
|2.||In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated.|
|3.||Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.|