Italian Chickpea Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Italian chickpea salad is one of my favorite quick meals because it comes together in just 15 minutes with zero cooking required. I love how chickpeas are packed with protein and fiber, making this dish incredibly satisfying whether you're serving it as a light lunch or a side dish. The combination of creamy mozzarella and ricotta with fresh tomatoes, herbs, and a tangy vinaigrette tastes like something straight from a trattoria, but it's honestly so simple and budget friendly that I find myself making it constantly. It's the kind of recipe that feels special but won't stress you out in the kitchen.
Ella x
Ingredients
- 400 gchickpeas(canned)
- 200 gcherry tomatoes(halved)
- 150 gmozzarella(sliced)
- 100 gred onion(thinly sliced)
- 20 gfresh parsley(chopped)
- 100 mlextra virgin olive oil(high-quality)
- 50 mlwhite wine vinegar(low-sodium)
- 20 gdijon mustard(low-sodium)
- 5 gsalt
- 2 gblack pepper(freshly ground)
- 10 gfresh basil(chopped)
- 100 gricotta cheese(low-fat)
Detail level
Instructions
- 1
In a large bowl, combine chickpeas, cherry tomatoes, red onion, parsley, mozzarella, and ricotta cheese.
Tip: Mix gently to combine.
- 2
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and black pepper until well combined.
Tip: Adjust seasoning to taste.
- 3
Pour the dressing over the salad and toss gently to combine.
Tip: Be careful not to bruise the ingredients.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Let it chill before serving.
- 5
Just before serving, sprinkle with chopped fresh basil.
Tip: This adds a pop of color and freshness to the dish.
- 6
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or dinner.
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