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.
Two 15-ounce cans chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mix red/yellow/orange)
3/4 cup halved grape tomatoes
3 green onions, sliced
12 kalamata olives, sliced in half
1/3 cup crumbled feta cheese
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