Mediterranean Chickpea Salad recipe

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1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
½ pint cherry tomatoes, quartered
1 cucumber, seeded and chopped
4 ounces mozzarella cheese, cut into 1/2 inch cubes
¼ red onion, finely chopped
2 tablespoons coarsely chopped fresh parsley
1 tablespoon GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Extra Virgin Olive Oil

Nutrition Info


  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.

Recipe Yield

4 servings

Recipe Note

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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