Rating: 4.5 stars 4.5
70 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
additional:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.

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  • 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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