Tomato Mozzarella Chickpea Salad

We're crazy for this Tomato Cucumber Mozzarella Salad. This quick and easy vegetarian side dish is full of flavor and a breeze to toss together!

Course Salad

Cuisine Mediterranean

Keyword Tomato Cucumber Mozzarella Salad

Prep Time 10

Total Time 10

Servings servings

Calories 212kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¼ cup thinly sliced red onion
8 oz cherry tomatoes
½ English cucumber
1 cup chickpeas
3 TBSP extra virgin olive oil
1 TBSP apple cider vinegar or red wine vinegar
¼ tsp sea salt
¼ tsp black pepper
½-¾ cup mozzarella balls (cubed mozzarella works too)
fresh basil to taste

Instructions

In a large salad bowl, whisk together olive oil, vinegar, salt, and pepper for the dresing.
Thinly slice red onion. I use about 1/4 cup for this salad but you're welcome to use extra. To take some of the edge of the onion, add it to the dressing to soak while you prep the salad.
Halve your cherry tomatoes and thinly slice your cucumber. If you'd like, you could also serve the cucumber diced - anything goes when it comes to salads!
Drain and rinse chickpeas if using canned.
Rinse basil in cold water, pat dry, and chop. I usually opt for about 2-3 TBSP basil chiffonade in my salad. Feel free to use more or less if preferred.
Add your veggies, basil, and mozzarella to the dressing bowl and mix to coat.
Feel free to dress the salad with any extra salt, pepper, and basil that your heart desires. It's deliciously easy to customize so have fun with it and enjoy!

Notes

I love this salad best at room temperature but it can be served chilled if desired. You can give the ingredients a few minutes (or even a little longer while you're prepping dinner) to marinate in the dressing before serving if you'd like. It's delicious!

optional extra: balsamic vinegar glaze or reduction (for drizzling on top)

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition