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.

• Preparation Time: 15 mins
• Total Time: 15 mins

Ingredients

• 1 cucumber, seeded and chopped
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 tablespoon GOYA® Lemon Juice
• 1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
• ½ pint cherry tomatoes, quartered
• 4 ounces mozzarella cheese, cut into 1/2 inch cubes
• ¼ red onion, finely chopped
• 2 tablespoons coarsely chopped fresh parsley
• ¼ cup GOYA® Extra Virgin Olive Oil

Recipe Instructions

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.