With cucumbers, tomatoes and onions in
full season here in New England along with some fresh parsley I received
from a co-workers herb garden, I was eager to try this recipe which I
had clipped from a Goya food product advertisement and which I've had
in my recipe collection for longer than I can remember.
On a warm day I assembled the
ingredients only to discover I didn't have any adobo seasoning. Or,
at least I thought. A google search of adobo seasoning uncovered
many recipes. I settled on a half-batch of an all-purpose adobo seasoning recipe I found at
allrecipes.com and have included here as I had all the ingredients
for the seasoning in the house.
The salad recipe below is a variation
of the recipe provided by Goya as I used a yellow onion instead of red onion, regular tomatoes
instead of cherry tomatoes, an unseeded cucumber, no cheese and ate
immediately after prepared.
Mediterranean Chickpea Salad with Adobo
seasoning for one
½ cup chickpeas, drained and rinsed
½ cup cucumber, diced
1 tablespoon onion, diced
½ cup tomatoes, diced
¼ teaspoon fresh parsley chopped
(optional)
1 teaspoon lemon juice
1 tablespoon olive oil
¼ teaspoon adobo seasoning (recipe
below, if needed)
In a small to medium bowl, gently stir
together chickpeas, cucumbers, onion and tomatoes and parsley
(optional) until combined. Set aside.
In a separate small bowl using a fork,
whisk together lemon juice, olive oil and adobo seasoning to make
dressing. Toss olive oil-lemon dressing with vegetables until coated
completely. Serve.
Mediterranean Chickpea Salad with Adobo
seasoning for four
1 ½ cup chickpeas, drained and rinsed
(this is approximately one 15.5 ounce can of chickpeas)
1 1/2 cups cucumber, diced (this is
about 1 cucumber, seeded)
¼ cup onion, diced
1 ½ cup tomatoes, diced (this is about
½ pint of cherry tomatoes, quartered)
½ cup mozzarella cheese, cut into 1/2”
cubes (this is about 4 ounces of cheese)
2 tablespoons fresh parsley chopped
(optional)
1 tablespoon lemon juice
¼ cup olive oil
Adobo seasoning, to taste (recipe
below, if needed)
In a medium bowl, gently stir together
chickpeas, cucumbers, onion and tomatoes and parsley (optional) until
combined. Set aside.
In a separate medium bowl, whisk
together lemon juice, olive oil and adobo seasoning to make dressing.
Toss olive oil-lemon dressing with
reserved vegetables until coated completely. Serve chilled or at
room temperature.
Adobo seasoning (half-batch all purpose recipe I found at allrecipes.com)
1 ½ tablespoons garlic powder
1 ¼ tablespoons table salt OR 4 ¼
teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground oregano
¼ teaspoon groudnd turmeric
Whisk
garlic powder, salt, black pepper, oregano, and turmeric together in
a bowl. Store in an airtight container.
Mediterranean Chickpea
Salad for One
