Mediterranean Chickpea Salad Goya Food

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

Ingredients

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

MEDITERRANEAN CHUNKY CHICKPEA SALAD

Mediterranean Chunky Chickpea Salad image

This is another quick cool side dish to enjoy on the hottest of summer days. This is very easily thrown together with ingredients in the cupboard. I really like to use the canned or jarred Goya red peppers, they have a good taste and save a lot of time.

Provided by gingerkitten D

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

28 ounces chickpeas, rinsed and drained
7 ounces roasted red peppers, drained and chopped, I used Goya Fancy Pimentos
1/2 small red onion, minced
1/4 cup fresh parsley, chopped
2 1/2 tablespoons lemon juice, bottled is fine
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard, I used Grey Poupon
2 garlic cloves, minced, jarred is fine
salt
pepper

Steps:

Mix all ingredients together in a medium sized bowl.
Refrigerate at least 30 minutes to let the flavors blend (longer is better).

Nutrition Facts : Calories 315.6, Fat 9.3, SaturatedFat 1.2, Sodium 1304, Carbohydrate 49.1, Fiber 9.7, Sugar 0.7, Protein 10.7

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

Provided by Brooke the Cook in

Categories Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomatoes, halved
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad greens (optional)

Steps:

Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
Cover bowl and refrigerate at least 1 hour to let flavors blend.
Serve alone as a side-dish or over a bed of mixed greens.

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