Springy Mozzarella & Chickpea Salad
Marissa Mullen
Test Kitchen-Approved
Photo by Marissa Mullen
- Serves
- 2
- Prep Time
- 10 Minutes
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!
Ingredients
For the salad
- 8 ounce 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 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 teaspoon honey
- juice from 1/3 a lemon
- salt and pepper to taste
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Directions
- Step 1
Drain the mozzarella and transfer to a large bowl or dish
- Step 2
Wash and drain the chickpeas and cut the tomatoes, cucumbers and prosciutto. Add to the bowl with the mozzarella.
- Step 3
Chop fresh dill and add to the bowl.
- Step 4
Pour the vinaigrette over the salad and gently toss.
- Step 5
Garnish with salt, pepper, fresh dill and broccolini flowers (optional)