Chickpea Caprese Salad
A vibrant and protein-rich salad blending chickpeas, fresh tomatoes, creamy mozzarella, and basil with a tangy dressing for a refreshing Mediterranean flavor.
Equipment
- 1 large bowl for mixing salad ingredients
- 1 small bowl for whisking dressing
Ingredients
- 2 cups cooked chickpeas drained and rinsed
- 1½ to 2 cups cherry or grape tomatoes halved
- 1 cup fresh mozzarella pearls or small cubes
- ½ small red onion thinly sliced
- ¼ cup fresh basil leaves torn
- 2 to 3 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar or glaze
- 1 teaspoon Dijon mustard optional
- Salt and freshly ground black pepper to taste
Instructions
- Combine chickpeas, halved tomatoes, mozzarella, and sliced red onion in a large bowl.
- Whisk olive oil, balsamic vinegar, Dijon mustard (if using), salt, and pepper together in a small bowl until well combined.
- Pour the dressing over the chickpea mixture and gently toss to coat all ingredients evenly.
- Add torn basil leaves to the salad, toss lightly again, then serve chilled or at room temperature.
Notes
- Rinse and drain chickpeas thoroughly for a fresh taste.
- Fresh mozzarella adds creamy texture and mild flavor.
- Add cucumbers, roasted peppers, or olives for variety.
- Serve as a light lunch, side dish, or picnic salad.