Mediterranean Chick Pea Salad

By jtoro_318

Ingredients

• 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
• 1/2 pint (about 5 oz.) cherry tomatoes,quartered (about 1 1/2 cups)
• 1 cucumber, seeded and chopped (about 1 1/2 cups)
• 4 oz. mozzarella or Feta cheese, cut into 1/2” cubes (about 1/2 cup)
• 1/4 red onion, finely chopped (about 1/4 cup)
• 2 tbsp. coarsely chopped fresh parsley
• 1 tbsp. GOYA® Lemon Juice
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1/4 cup GOYA® Extra Virgin Olive Oil

Details

Preparation time 20mins
Cooking time 20mins
Adapted from goya.com

Preparation

Step 1

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.