High Protein Caprese Chickpea Salad
This caprese chickpea salad is a fresh, protein- and fiber-packed, plant-based twist on the classic Italian favorite. It combines creamy mozzarella pearls, juicy cherry tomatoes and fragrant fresh basil with hearty chickpeas for a satisfying dish. A simple balsamic vinaigrette ties everything together with a tangy-sweet finish. It’s quick to prepare, colorful and bursting with summery flavor.
Ingredients
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3 tablespoons balsamic vinegar
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2 tablespoons extra-virgin olive oil
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2 teaspoons Dijon mustard
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1 small clove garlic, grated (about ½ teaspoon)
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 (15-ounce) cans no-salt-added chickpeas, rinsed
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1 pint cherry tomatoes, halved
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2 medium Persian cucumbers, thinly sliced (1¼ cups)
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1 cup small fresh mozzarella balls
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¼ cup thinly sliced fresh basil
Description
- Whisk 3 tablespoons vinegar, 2 tablespoons oil, 2 teaspoons mustard, the grated garlic, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced cucumbers, 1 cup mozzarella and ¼ cup basil; toss to coat. Refrigerate until ready to serve.
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