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Caprese chickpea salad
Nawaal Ahmed

High Protein Caprese Chickpea Salad – Fresh & Healthy Recipe

Easy Caprese Chickpea Salad with Fresh Basil and Mozzarella
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chickpeas drained and rinsed
  • 1½ cups cherry tomatoes halved
  • 1 cup mini mozzarella balls about 150 g
  • ¼ cup fresh basil leaves roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup finely diced red onion

Method
 

  1. Place the drained chickpeas into a large mixing bowl, ensuring they are well rinsed and slightly dried for the best texture.
  2. Add the halved cherry tomatoes and diced red onion, letting their fresh juices mingle with the chickpeas.
  3. Gently fold in the mozzarella balls so they remain intact and creamy.
  4. Sprinkle the chopped basil over the salad, releasing its fragrant herbal aroma.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until the dressing looks glossy and well emulsified.
  6. Pour the dressing over the salad and toss gently so every ingredient becomes lightly coated.
  7. Let the salad rest for about 5 minutes to allow the flavors to blend and intensify.
  8. Taste and adjust seasoning if needed before serving.

Notes

Protein: 12 g

Carbohydrates: 34 g

Fat: 14 g

Fiber: 8 g

Sugar: 6 g

Sodium: 420 mg