Goya Chickpea Salad Recipes

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MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

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.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 20m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

CHICKPEA SALAD



Chickpea Salad image

This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe.

Provided by Latchy

Categories     Weeknight

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

300 g dried garbanzo beans
250 g cherry tomatoes, halved
1 large green cucumber, seeded, chopped coarsely (400g)
2 stalks celery, chopped coarsely
1 medium red onion, chopped finely
1/4 cup firmly packed finely chopped fresh mint leaves
salt
60 ml lime juice
60 ml olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
2 garlic cloves, crushed

Steps:

  • Place chickpeas in large bowl and soak overnight.
  • Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
  • Rinse under cold water and drain.
  • Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.

Nutrition Facts : Calories 219.8, Fat 9, SaturatedFat 1.2, Sodium 35.5, Carbohydrate 28.7, Fiber 7.8, Sugar 6.9, Protein 8.3

GOYA CHICKPEA SALAD



Goya Chickpea Salad image

Make and share this Goya Chickpea Salad recipe from Food.com.

Provided by Vegwife

Categories     Vegetable

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 9

16 ounces chickpeas, rinsed and drained
1/2 cucumber, peeled seeded and diced
1/2 red pepper, seeded and diced
1/2 red onion, diced
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1/4 cup olive oil
salt and pepper

Steps:

  • Mix all ingredients. Refrigerate 30 minutes.

Nutrition Facts : Calories 182.2, Fat 10, SaturatedFat 1.4, Sodium 227.4, Carbohydrate 20.1, Fiber 4, Sugar 1.4, Protein 4.2

CHICKPEA SALAD



Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

  • In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

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