No-Cook

Springy Mozzarella & Chickpea Salad

by:
May 18, 2021
4.4
9 Ratings
Springy Mozzarella & Chickpea Salad
Photo by Marissa Mullen
  • Prep time 10 minutes
  • Serves 2
Author Notes

With a base of smooth chickpeas, refreshing cucumbers and juicy tomatoes, this salad is the perfect side dish for the warmer months! Naturally, I had to add some decadent mini mozzarella balls and savory prosciutto to add some depth of flavor. I topped everything off with fresh dill, salt, pepper and a homemade lemon, honey, balsamic vinaigrette. You can also make this salad the day before your dinner party, the flavors will only intensify while marinating! —Marissa Mullen

What You'll Need
Ingredients
  • For the salad
  • 8 ounces Ciliegine Mozzarella
  • 1 cup chickpeas, drained
  • 1/2 cup chopped cucumbers
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup prosciutto, sliced into small pieces
  • 1 small handful of fresh dill, chopped
  • salt and pepper to taste
  • For the vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons honey
  • juice from 1/3 a lemon
  • salt and pepper to taste
Directions
  1. Drain the mozzarella and transfer to a large bowl or dish
  2. Wash and drain the chickpeas and cut the tomatoes, cucumbers and prosciutto. Add to the bowl with the mozzarella.
  3. Chop fresh dill and add to the bowl.
  4. Pour the vinaigrette over the salad and gently toss.
  5. Garnish with salt, pepper, fresh dill and broccolini flowers (optional)
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Marissa Mullen
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

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5 Reviews

hkm
hkm October 2, 2023
I adjust as needed, adding more chickpeas and vegetables to balance out the cheese. I've subbed basil for dill before. This is so simple, satisfying and healthy - I'll throw this together for a quick work lunch or an "I'm not super hungry dinner." I've been wanting to try adding a can of tuna instead of prosciutto for more protein.
 
apnuyen
apnuyen June 14, 2023
simple preparation but satisfying and flavorful at the same time - everything I want a recipe to be. I sort of eyeballed the amounts of each ingredient, so I would say this is a recipe that's good for freestyling, and hey, there's vegetables!
 
kayebright
kayebright May 19, 2022
LOVE this recipe. I only had large cucumbers available so I peeled and chopped those and added some extra dill, and let everything marinate overnight. Divine. The no-cook element means this is especially going to be a warm-weather staple. Thank you!
 
RayShine
RayShine July 25, 2021
I made this as directed and it seemed a little...like a bowl of round wet stuff. But then! I got some sourdough out of the freezer and turned this into a bangin panzanella. I made a bit more of the vinaigrette when I decided to do this, adding some red wine vinegar for more tartness in addition to the balsamic.
 
Sjonesus
Sjonesus July 22, 2021
This salad was delicious and easy. It’s a great dinner for a hot night! It really needs an hour or two to marinate before serving to let the flavors of the dressing permeate everything.