Chickpeas -- the basis of the popular dip humus -- make for a tasty salad ingredient.
Goya Chef Carey Yorio visited the Good Day Café and shared a recipe for Mediterranean Chickpea Salad.
Mediterranean Chickpea Salad
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.
Prep time: 15 minnutes
Total time: 20 minutes
1 can (15.5 oz.) GOYA Low Sodium Chick Peas, drained and rinsed
½ pint (about 5 oz.) cherry tomatoes, quartered (about 1 ½ cups)
1 cucumber, seeded and chopped (about 1½ cups)
4 oz. mozzarella cheese, cut into ½" cubes (about ½ cup)
¼ red onion, finely chopped (about ¼ cup)
2 tbsp. coarsely chopped fresh parsley
1 tbsp. GOYA Lemon Juice
GOYA Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA Extra Virgin Olive Oil
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.