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Mediterranean Chickpea Salad

 Mediterranean Chickpea Salad
A delicious lunch or dinner, try this fresh, bright chickpea salad recipe. 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 gives this refreshing salad the perfect zing
4 ServingsPrep: 15 min. Total Time: 20 min.


  • 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
  • 1/2 pint (about 5 oz.) cherry tomatoes, quartered (about 1-1/2 cups)
  • 1 cucumber, seeded and chopped (about 1-1/2 cups)
  • 4 ounces mozzarella cheese, cut into 1/2-in. cubes (about 1/2 cup)
  • 1/4 red onion, finely chopped (about 1/4 cup)
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 tablespoon GOYA® Lemon Juice
  • GOYA Adobo All-Purpose Seasoning with Pepper, to taste
  • 1/4 cup GOYA Extra Virgin Olive Oil


  • In medium mixing bowl, gently stir together chickpeas, tomatoes,
  • cucumbers, cheese, onions and parsley until combined; set aside.
  • 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.
  • Toss olive oil-lemon dressing with reserved vegetables until coated
  • completely. Serve chilled or at room temperature. Yield: 4 servings.