High-Protein Caprese Chickpea Salad
This salad combines the juicy tomatoes, basil and mozzarella of caprese with chickpeas for extra substance. A balsamic-Dijon dressing adds enough acidity to season both the beans and cheese without overwhelming the fresh basil.
Use ripe tomatoes and tear or add the basil close to serving. Let the chickpeas sit in the dressing for a few minutes so they pick up more flavor before the salad hits the table.
Chickpeas Turn Caprese Into a More Substantial Salad
- Chickpeas turn the classic tomato, mozzarella and basil combination into a more filling lunch or side.
- Mini mozzarella keeps the creamy cheese distributed through the salad instead of concentrating it in a few bites.
- Dijon helps the balsamic and olive oil dressing stay blended as it coats the chickpeas.
- A short rest gives the beans time to pick up more of the basil and balsamic flavor.
High-Protein Caprese Chickpea Salad
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 1/2 cups cherry tomatoes halved
- 8 oz mini mozzarella balls halved
- 1 cup fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add chickpeas, tomatoes, mozzarella and basil to a large bowl.
- Whisk olive oil, balsamic vinegar, Dijon, salt and pepper.
- Pour dressing over the salad and toss gently.
- Rest for 10 minutes before serving to allow the flavors to blend.
Notes
Chickpeas Turn Caprese Into a Full Lunch
Classic tomato, mozzarella and basil become more substantial when chickpeas are added. The beans bring body without changing the fresh character of the salad.
Whisk Dijon Into the Balsamic Dressing
A small spoonful of Dijon helps olive oil and balsamic vinegar come together and gives the dressing enough grip to coat the chickpeas and mozzarella instead of falling to the bottom of the bowl.
Add Basil Close to Serving
Fresh basil bruises and darkens as it sits in dressing. Tear or add the leaves near serving time if you want the brightest color and aroma.
Let the Salad Rest, but Not Too Long
About ten minutes is enough for the chickpeas to pick up the dressing. Much longer and the tomatoes begin to release more juice, which changes the texture of the bowl.
