High-Protein Caprese Chickpea Salad
Easy caprese chickpea salad made with chickpeas, cherry tomatoes for a flavorful, practical CookPassport meal.
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
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.