Mediterranean Chickpea Salad

La Cocina Goya

Share this video using:

Subscribe

Go To Recipe Page
  • Ingredients
  • Directions

Ingredients

Show ProductsHide Products

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

About

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.

Directions

Kitchen View

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
Return

Kitchen View

Print