Mediterranean Chickpea Salad - cooking recipe

Ingredients

1 (15.5 ounce) can GOYA(R) 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(R) Lemon Juice
GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
1/4 cup GOYA(R) Extra Virgin Olive Oil

Preparation

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.