No-Cook

Springy Mozzarella & Chickpea Salad

May  6, 2021
2 Ratings
Photo by Marissa Mullen
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

  • Prep time 10 minutes
  • Serves 2
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
In This Recipe
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 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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