Mediterranean Chickpea Salad

3 Reviews

Prep: 15 min
Ready In: 20 min

“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.” - by Goya

Ingredients

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

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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.

Reviews (3)

Rate This Recipe

merlion

Feb. 15, 2013

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

Pchop

May. 20, 2013

"Instead of using the Adobo seasoning, we used our own mix of pepper and garlic powder. We also splashed it with a bit of red wine vinegar which gave the salad a tangy taste which was very good...." See more"

PrettyMama

Oct. 28, 2012

"Tried this recipe tonight, the cucumber got lost somewhere on the way home from the store, so we didn't have that; I think it would have made a great addition to this dish though! I also just made up ..." See morea lemon/olive oil dressing with a few dried herbs I had laying around; I drizzled a little over my plate and that was great for me. I think doing as recommended and tossing the vegetables in it would have made the dish too greasy for me. My 2 year old approved and actually ate some (a lot of times she won't even try a dish, so I was pleasantly surprised when she ate a few mouthfuls!) but my picky husband didn't like it and couldn't really place why - he listed a few things and basically it sounds like he didn't enjoy the flavour combination. If you like chickpeas, this is a great meal! Next time I would use cilantro instead of parsley, but that's just a personal preference. Overall I think it turned out great and although I probably won't be making it again for the family (since my husband didn't like it) I would definitely consider making it again, if it were just for me and someone less picky than my husband!!!"

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