Mediterranean Chickpea Salad



1 can 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. Lemon Juice
Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup 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 seasoning 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.


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