Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

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Prep time

15m

Total time

20m

Yields

4

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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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

coarsely chopped fresh parsley

Directions

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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.

Recipe Tags

Salads Under 20

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