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Mediterranian Chickpea Salad Recipe

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This recipe for Mediterranian Chickpea Salad, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christine DeCarlo

Category:
Category:

Ingredients:  
Ingredients:  
1 15.5 oz can low sodium chick peas
1 1/2 cups cherry tomatoes, quartered
1 1/2 cups cucumber, chopped
4 oz. mozzarella cheese, cut into cubes
1/2 red onion, finely chopped
2 tbsp. chopped fresh parsley
1 tbsp. lemon juce
Goya Adobe all-purpose seasoning, to taste
pepper, to taste
1/4 cup. olive oil



Directions:
Directions:
In a medium bowl, gently mix together the chickpeas, tomatoes, cucumber, cheese, onions, and parsley. Set aside.

In another bowl, mix the lemon juice and Adobe seasoning. Using a whisk, add the olive oil in a slow steady stream until oil is well incorporated.

Pour the olive oil-lemon dressing over the vegetables and mix until all vegetables are coated.

Serve chilled or at room temperature.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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