Hey All,
Ever since I got back in touch with "mixed greens" - you know, arugula, spinach, radicchio, and such, I have also rediscovered another lost salad ingredient - chickpeas!
So I go to allrecipes.com and search for chickpea salad and I come across a Goya salad recipe. Okay, so you don't have to use the Goya lemon juice, adobo seasoning, and chickpeas, but they were the only chickpeas besides the Wegmans brand I could find, so to heck with the Wegmans brand. (sometimes you just have to make a brand stand.
And it is heaven! I have made this twice so far and the only sub I made was to halve the evoo for white balsamic vinegar to give it a little kick. The cucumber is refreshing, as are the cherry tomatoes, and the red onion gives it a further crunch. And Wegmans makes mozz balls the size of marbles so I don't have to cut up larger ones.
But I still think something is missing and maybe you experts out there can figure this out. Here's the recipe:
1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
1/2 pint cherry tomatoes, quartered
1 cucumber, seeded and chopped
4 ounces mozzarella cheese, cut into 1/2 inch cubes
1/4 red onion, finely chopped
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
Directions
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.
Like I said, I subbed 1/2 evoo with white balsamic vinegar. It tastes great the way it is and I find myself mindlessly munching on it at times, so there's an alert!
Enjoy!
Barbara
Ever since I got back in touch with "mixed greens" - you know, arugula, spinach, radicchio, and such, I have also rediscovered another lost salad ingredient - chickpeas!
So I go to allrecipes.com and search for chickpea salad and I come across a Goya salad recipe. Okay, so you don't have to use the Goya lemon juice, adobo seasoning, and chickpeas, but they were the only chickpeas besides the Wegmans brand I could find, so to heck with the Wegmans brand. (sometimes you just have to make a brand stand.
And it is heaven! I have made this twice so far and the only sub I made was to halve the evoo for white balsamic vinegar to give it a little kick. The cucumber is refreshing, as are the cherry tomatoes, and the red onion gives it a further crunch. And Wegmans makes mozz balls the size of marbles so I don't have to cut up larger ones.
But I still think something is missing and maybe you experts out there can figure this out. Here's the recipe:
1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
1/2 pint cherry tomatoes, quartered
1 cucumber, seeded and chopped
4 ounces mozzarella cheese, cut into 1/2 inch cubes
1/4 red onion, finely chopped
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
Directions
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.
Like I said, I subbed 1/2 evoo with white balsamic vinegar. It tastes great the way it is and I find myself mindlessly munching on it at times, so there's an alert!
Enjoy!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
) of salads that I make with chickpeas because we love them so!
but I would use goat cheese as well......a bit more of a kick with a fresh herb....basil or coriander.
