Ingredients
Salad Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 10 oz (300 grams) cherry tomatoes, cut into halves
- 5 oz (150 grams) mozzarella (ciliegine or one mozzarella ball cut into cubes)
- Handful of fresh basil leaves (shred the large ones and keep the small ones to garnish)
- ½ red or white onion, finely sliced (use more if you wish)
Instructions
- Prepare Ingredients: Rinse and drain the canned chickpeas thoroughly to remove any excess sodium and liquid. Cut the cherry tomatoes in halves and cube the mozzarella if using a large ball. Thinly slice the onion and shred the larger basil leaves while keeping smaller leaves whole for garnish.
- Combine Salad Components: In a large mixing bowl, gently toss together the chickpeas, cherry tomatoes, mozzarella, sliced onion, and shredded basil to evenly distribute flavors.
- Season and Garnish: Add salt, pepper, and a drizzle of olive oil or your preferred dressing to taste. Garnish the salad with the reserved small basil leaves for a fresh aromatic finish.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the ingredients to meld together. Serve chilled or at room temperature as a side dish or light meal.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add a splash of balsamic vinegar or a squeeze of lemon juice for extra tang.
- Optionally, include sliced cucumbers or olives to add more texture and flavor.
- Use fresh mozzarella for the best creamy texture.
- Adjust the amount of onion based on your preference for sharpness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
