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Mozzarella and Chickpea Salad
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Mozzarella and Chickpea Salad

15 minServes 3Nutri-Score B€€
from @saltandsagenutrition3 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chickpeas (canned, drained and rinsed)Pantry240 g
  • mini cucumbers (diced)Produce3 pieces
  • red onion (diced)Produce0.5 pieces
  • cherry tomatoes (diced)Produce150 g
  • mozzarella pearls (drained)Dairy225 g
  • fresh parsley (finely minced)Produce10 g
  • olive oil (for drizzling)Pantry30 ml
  • lemon juice (freshly squeezed)Produce20 ml
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • garlic powder (to taste)Spices2 g

per serving

Nutrition

283kcal

Carbs
21 g
Proteins
14 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl

step by step

Method

  1. Prepare the chickpeas

    • Drain and rinse the canned chickpeas.
    • Add them to a large bowl.
    Step 1

  2. Chop the vegetables

    • Dice the mini cucumbers, the red onion and the cherry tomatoes.
    • Add everything to the bowl with the chickpeas.
    Step 2

  3. Add mozzarella and parsley

    • Add the mozzarella pearls and the minced parsley to the bowl.
    Step 3

  4. Season and mix

    • Season with olive oil, lemon juice, salt, pepper and garlic powder.
    • Toss everything together until well combined.
    Step 4

  5. Serve or store

    • Serve right away or keep in the fridge in an airtight container for up to a few days.
    Step 5
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