"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." — Goya
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1 (15.5 ounce) can
GOYA® Low Sodium Chick Peas, drained and rinsed
cherry tomatoes, quartered
cucumber, seeded and chopped
mozzarella cheese, cut into 1/2 inch cubes
red onion, finely chopped
coarsely chopped fresh parsley
GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
GOYA® Extra Virgin Olive Oil
Not too bad, the lemon juice can be more pronounced though.
Great flavor in this salad. I didn't have mozzarella so used shredded Mexican blend cheese instead. It did help to let it marinate a little in the fridge to help blend the flavors. I served it over fresh baby spinach. Overall, quick and a really nice side.
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! :)
Very well received at a picnic.
this was lovely and good for you to
I loved this recipe! I made it tonight with parmesan-crusted halibut, and it was a great dinner combo. I will definitely be making this again. And again. And again.
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!
added mushrooms,red pepper,green pepper. used salt,pepper,garlic powder,oregano and basil instead of adobo seasoning. also used fresh mozzerella which was really good.
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