Description
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
- 1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
- ½ pint cherry tomatoes, quartered
- 1 cucumber, seeded and chopped
- 4 ounces mozzarella cheese, cut into 1/2 inch cubes
- ¼ red onion, finely chopped
- 2 tablespoons coarsely chopped fresh parsley
- 1 tablespoon GOYA® Lemon Juice
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- ¼ cup GOYA® Extra Virgin Olive Oil
Prep Time: 15 mins
Total Time: 20 mins
Servings: 4