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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
  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.
  3. Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.
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Low calorie meal that delivers great flavor! I didn’t have the called-for seasoning nor lemon juice so I substituted standard pepper and rice vinegar in the same proportions to taste. Served it over a bed of baby leaf spinach. Delicious!


Not too bad, the lemon juice can be more pronounced though.

Grumpy's Honeybunch

This was delicious! I don't keep fresh parsley in my fridge, but I always have cilantro, so I subbed that. I also had sharp cheddar instead of mozzarella and used hierloom baby tomatoes. So good! Even Grumpy, who proclaims to hate chickpeas liked this salad and took it in his lunchbox! :)