Mediterranean Chickpea Salad Recipe -
Mediterranean Chickpea Salad Recipe
  • READY IN 20 mins

Mediterranean Chickpea Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    20 mins


  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.
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Reviews More Reviews

Sep 07, 2013

Low calorie meal that delivers great flavor! I didn’t have the called-for seasoning nor lemon juice so I substituted standard pepper and rice vinegar in the same proportions to taste. Served it over a bed of baby leaf spinach. Delicious!

Feb 15, 2013

Not too bad, the lemon juice can be more pronounced though.


33 Ratings

Apr 06, 2014

I followed the recipe with the exception of feta cheese instead of mozzarella. It tasted a bit bland to me so I added dried mint, marjoram, and basil. Then I thought that I would use some of the Mediterranean fruit that I had on hand so threw in some chopped dates and figs and a potato that I had left from the Russian salad that I made Fri. So after all of those additions, it was fantastic! That's why I gave it 4 stars. It is a wonderful basic start to a great healthy filling salad.

Aug 13, 2013

This was delicious! I don't keep fresh parsley in my fridge, but I always have cilantro, so I subbed that. I also had sharp cheddar instead of mozzarella and used hierloom baby tomatoes. So good! Even Grumpy, who proclaims to hate chickpeas liked this salad and took it in his lunchbox! :)

Jun 29, 2014

Great! I substituted mozzarella with feta and omitted the olive oil, seasoning & lemon juice - I just added some zesty italian dressing and it was yummy!

Jun 19, 2014

Excellent, quick summer salad! Added broccoli slaw I stead of cucumber, and a fistful of raisins. For the dressing, I added balsamic vinegar and 1 packet of equal. Best if refrigerated overnite for flavors to blend. Have already made again!

Apr 05, 2014

I also added a can of black beans and some chopped avocado. Delicious!!

Mar 06, 2014

Nice side dish to serve with the Mujadarrah I made. I subbed cilantro for the parsley and rice vinegar for the lemon, as I didn't have either! Will for sure make again!


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