Chickpea Caprese Salad
Fresh tomatoes, cucumbers and basil out of the garden, with the added benefit of protein from chickpeas, make a hearty, healthy summer salad.
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Servings :6
Calories: 133kcal
Ingredients
- 1 can Chickpeas, drained and rinsed
- 1 large Cucumber, diced
- 2 large Tomatoes, diced
- 1 Shallot, thinly sliced
- handful Fresh Basil, chiffonade
- ½ cup Fresh Mozzarella, diced or small pearls
- ¼ cup Olive Oil
- 2 Tbsp Balsamic Vinegar
- Salt & Pepper, to taste
Instructions
- Drain and rinse the chickpeas, picking out any shells or odd pieces
- Add the chickpeas, shallot, diced tomatoes and cucumbers to a large bowl
- Gently toss, then add the mozzarella and basil
- Season with salt and pepper and add the olive oil and vinegar, gently tossing again
- Let sit at room temperature for about 30 minutes mixing at least once before serving
- Store in an air tight container in the fridge for up to 3 days
Notes
Use a good quality olive oil and balsamic vinegar for the salad, it makes all the difference. If your balsamic is too sweet, substitute for 1 TBSP red wine vinegar and 1 TBSP balsamic.
If your chickpeas have a lot of salt in them, you'll need less salt to season at the end. Taste before seasoning to determine how much salt you need. The Mozzarella may also be salty if it is the pearls in brine.
Nutrition
Calories: 133kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
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