Revitalize Your Meals with High-Protein Caprese Chickpea Salad

A refreshing and protein-packed Caprese salad featuring chickpeas, fresh mozzarella, and vibrant vegetables, all tossed in a tangy balsamic dressing. Perfect for a light lunch or dinner.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Dressing

3 tablespoons balsamic vinegar For a balanced, tangy dressing.
3 tablespoons extra-virgin olive oil Adds richness and healthy fats.
1 teaspoon Dijon mustard Helps to emulsify the dressing.
1 clove grated garlic Enhances the savory flavor of the dressing.
1 teaspoon salt Season to taste, adjust as needed.
1 teaspoon ground pepper Freshly ground pepper provides the best flavor.

Salad

1 can no-salt-added chickpeas Rinse thoroughly before use to remove excess sodium.
1 pint cherry tomatoes Halve them for easier eating and better flavor distribution.
1 medium Persian cucumbers Thinly slice for a refreshing crunch.
8 ounces fresh mozzarella balls Bocconcini or ciliegine work perfectly in this salad.
1 bunch fresh basil Chiffonade or tear for a fragrant, fresh finish.

Equipment

Large bowl
Whisk

Method

Whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, grated garlic, salt, and ground pepper in a large bowl.
Add ingredients by incorporating the rinsed chickpeas, halved cherry tomatoes, thinly sliced Persian cucumbers, mozzarella balls, and fresh basil into the bowl. Gently toss everything together to coat each element with that vibrant dressing.
Refrigerate the salad for at least 30 minutes, allowing the flavors to meld beautifully.

Notes

Feel free to adjust the amount of dressing to your preference. This salad is also great for meal prep and can be stored in the fridge for up to 3 days.