Mediterranean Chickpea Salad

Ingredients

• 4 servings goya® adobo seasoning with pepper, to taste all-purpose
• 0.5 pint cherry tomatoes quartered
• 15.5 ounce goya® chick peas drained and rinsed low sodium canned
• 1  cucumber seeded chopped
• 0.3 cup goya® extra virgin olive oil 
• 2 tablespoons parsley fresh coarsely chopped
• 1 tablespoon goya® lemon juice 
• 4 ounces mozzarella cheese cut into 1/2 inch cubes
• 0.3  onion red finely chopped

Equipment

• bowl
• whisk
• mixing bowl

Directions

1. In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
2. 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.
3. Toss olive oil-lemon dressing with reserved vegetables until coated completely.
4. Serve chilled or at room temperature.