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Simple Chickpea Salad to Toss Together
Next time your family is in the mood for a vegetarian entree, try this fresh, bright chickpea salad recipe. It’s simple. Just open a can of GOYA® Low Sodium Chick Peas! Toss with sweet cherry tomatoes, crunchy cucumber, and cubes of soft, creamy Mozzarella cheese. A splash of buttery GOYA® Extra Virgin Olive Oil and a drizzle of tangy lemon juice make this sunny, Mediterranean Chickpea Salad a delicious lunch or dinner, any day of the year.
Ingredients
1 can (15.5 oz.)
GOYA® Chick Peas or 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
Directions
Step 1
In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
Step 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.
Step 3
Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.
New from Goya
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