Italian Chickpea Salad
This quick and easy Italian Chickpea Salad is fresh, crisp, colorful, full of good-for-you veggies and mozzarella cheese, and tossed with a balsamic dressing. It's great for lunch, a light supper, or as a side dish
Servings: 5 (about 1½ cups each)
Estimated Calories: 288
Ingredients
SALAD INGREDIENTS:
- 1½ cups cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
- 1 pint grape or cherry tomatoes, halved
- 1 English cucumber, partially peeled and cut into quarter moons
- ½ cup Vidalia or other sweet onion, chopped
- 1 cup diced mozzarella cheese
- salt and pepper, to taste
DRESSING INGREDIENTS:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar, or white balsamic vinegar for less color
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Combine the chickpeas, tomatoes, cucumbers, and onions in a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic powder, basil, oregano, and salt and pepper to taste.
- Pour the dressing over the chickpea mixture and toss to combine.
- Add the mozzarella cheese and toss to combine. Taste and add salt and/or pepper if needed.
- For the best flavor, allow the salad to sit in the refrigerator, stirring occasionally, for at least an hour before serving.
Recipe Notes
- This salad is best when served on the same day that you make it. The vegetables will lose their crispness and the mozzarella will become a little mushy the longer it sits in the refrigerator.
- Red wine vinegar or white wine vinegar can be used instead of regular or white balsamic vinegar.
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