Recipe by Goya
"With chick peas that taste as good as GOYA®'s, right out of the can, it's no wonder that they should star in a fresh, healthy salad. This one--chock full of nutty, buttery goodness--is sure to win a place at your table, often!"
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1 (15.5 ounce) can
Goya Low Sodium Chick Peas, drained
1 (6 ounce) bag
red onion, finely chopped
Goya Extra Virgin Olive Oil
Goya Adobo with Pepper, to taste
Love, love, love this dish!!! my friends couldn't believe how simple and fast it was to prepare.
Good, simple, budget friendly, healthy recipe. I usually swap out Balsamic vinegar for fresh lemon juice, a pinch of cayenne and/or cumin and definitely add garlic to add an extra layer of flavors. I don't add Adobo to this cold salad.
This is a great recipe. I changed some things. I used 8oz fresh baby spinach - chopped, 1/2 large red onion sliced thin, 2 cans of chick peas, 5 strips of bacon and drippings. I heated the chick peas in the bacon grease for a few minutes right before serving and scooped them out and ontop of the spinach/onions, Then I mixed 2 Tbsp Balsamic Vinegar, 2 Tbsp EVOO, and a tsp of honey mustard. Then added it to the salad and mixed. Delish!
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