- About this Recipe
- More Recipes like this
Simple Chickpea Salad to Toss Together
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® 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
1 can (15.5 oz.)
GOYA® Chick Peas or GOYA® Low Sodium Chick Peas, drained and rinsed
½ pint
(about 5 oz.) cherry tomatoes, quartered (about 1 ½ 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
Directions
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.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 20 on recipe-filterRecipe Reviews
No Reviews Yet