Mediterranean Chickpea Salad

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.]

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
  • ½ pint (about 5 oz.) cherry tomatoes,quartered (about 1½ 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
Directions
  • In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.

  • 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.

  • Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.


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