Italian Chickpea Salad

In this easy Italian chickpea salad, the soft chickpeas are tossed with juicy tomatoes, fresh mozzarella, red onion, basil, and a simple olive oil dressing. Simple, fresh, and flavorful. The perfect summer lunch!

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Italian

Keyword: Italian chickpea salad

Servings:

Calories: 330kcal

Author: Katia

Ingredients

2 can (15 oz each) chickpeas, rinsed and drained
10 oz (300 grams) cherry tomatoes, cut into halves
5 oz (150 grams) mozzarella (ciliegine or 1 mozzarella cut into cubes)
Handful of fresh basil leaves (shred the large ones and keep the small ones to garnish)
½ red or white onion, finely sliced (use more if you wish)

Italian olive oil dressing

3 tablespoon extra virgin olive oil
2 tablespoon white or red wine vinegar
¾ teaspoon salt, plus more to taste
⅛ teaspoon freshly ground black pepper
¼ teapsoon grated garlic (about 1 small clove)

Instructions

Add the tomato halves, mozzarella balls, drained chickpeas, onion slices, and shredded basil leaves to a large bowl.
Place the dressing ingredients to a glass jar with a lid and shake until well emulsified. Pour the dressing over the salad and toss gently to combine. Taste, and adjust the seasoning if needed adding more salt and pepper if you like.
Garnish with the remaining basil leaves (the small leaves look nicer on top), and more freshly ground pepper if you wish.
For the best flavor (if you have the time), let the salad rest for 30 minutes so the flavors have time to mingle. This salad is best served within a few hours. Enjoy!

Notes

Nutrition facts: Please note that the nutrition values are for one serving and are calculated using an online nutrition calculator. It’s an estimate only, and it should not be considered a substitute for a professional nutritionist’s advice.

Nutrition