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Mediterranean Chickpea Salad


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  • 1 can (15.5 Oz) Goya Low Sodium Chick Peas, drained and rinsed
  • 1/2 pint cherry tomatoes quartered
  • 1 cucumber, seeded and chopped
  • 4 oz. mozzarella cheese, cut into 1/2" cubes
  • 1/4 red onion, finely chopped
  • 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


Servings 4
Cooking time 20mins


Step 1

1. In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onion and parsley until combined; set aside.

2. In separate medium bowl, stir together lemon juice and Adobo.
Using whisk, add olive 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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