This scrumptious Italian chickpea salad is absolutely delicious. Chickpeas are tossed with tomatoes, mozzarella, red onion, extra virgin olive oil, and basil for a salad that makes a light lunch, but it's hearty enough for a dinner side dish. Quantities yieald 4 small servings.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad, Side Dish
Cuisine: Italian
Keyword: Italian chickpea salad
Servings: 4
Calories: 222kcal
Author: Katia
Ingredients
1 can(15 oz)chickpeas, rinsed and drained
9 oz(250 grams)cherry tomatoes, cut into halves
4 oz(120 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 onion, finely sliced (use more if you wish)
2-3 Tbspextra virgin olive oil
⅓ tspfine salt, plus more to taste
freshly ground black pepper, to taste
Instructions
Place tomatoes, mozzarella, chickpeas, onion slices, and the shredded basil leaves into a large bowl.
Add the extra virgin olive oil, salt (I use about ⅓ tsp of salt) and freshly ground pepper (approximately ¼ tsp). Toss well, taste, ad adjust the seasoning to your liking.
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
Storage: leftovers will keep, covered and refrigerated, for up to 2 days. However, the basil leaves will turn brown and look less appealing. You might want to remove them.
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.