Ingredients
For the Salad
- 2 (15 oz) canned chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
- 2 cups assorted colourful cherry or grape tomatoes, halved
- 1 (200g) container mini fresh mozzarella balls or pearl bocconcini
- ½ cup packed fresh basil leaves, roughly chopped or chiffonade
For the Balsamic Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar (white balsamic preferred)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey (optional for extra sweetness)
- 1 clove garlic, grated or minced
- Salt and black pepper to taste
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the drained and rinsed chickpeas, halved cherry or grape tomatoes, mini mozzarella balls, and fresh basil leaves. Gently toss them together to mix the ingredients evenly.
- Make the Balsamic Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard (if using), honey (if using), grated or minced garlic, salt, and black pepper until emulsified and well combined.
- Toss Salad with Dressing: Pour the balsamic dressing over the salad mixture in the large bowl. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator for 1–2 hours to allow the flavors to meld and deepen before serving.
Notes
- Chilling the salad for a couple of hours enhances the flavor as the dressing infuses the ingredients.
- White balsamic vinegar is preferred for dressing to avoid browning the mozzarella, but regular balsamic can be used.
- Optional Dijon mustard and honey in the dressing add extra depth and sweetness, but can be omitted for a simpler vinaigrette.
- This salad is vegetarian and can easily be made vegan by using dairy-free mozzarella alternatives.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
