This Caprese Chickpea Salad is the lunch that disappears first — hearty chickpeas, juicy cherry tomatoes, creamy mozzarella pearls, and fresh basil tossed in a bright balsamic dressing. No cooking, no fuss, just fresh Mediterranean flavor in every bite. It is perfect for healthy lunches, meal prep, picnics, or a light but filling side next to grilled chicken or crusty bread.
Ingredients
- 2 cans (400 g each) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 cup small mozzarella balls (bocconcini), halved if large
- 1/2 red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon balsamic glaze, for drizzling (optional)
- 1 clove garlic, finely grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Flaky sea salt, for serving (optional)
Instructions
- Make the dressing: Whisk together the olive oil, balsamic vinegar, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
- Combine the salad: In a large bowl, add the chickpeas, halved cherry tomatoes, mozzarella balls, and sliced red onion.
- Dress and toss: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Add the basil: Fold in the torn basil leaves just before serving so they stay bright and fresh.
- Chill and serve: Chill for at least 20 minutes for the flavors to meld, then serve cold with a drizzle of balsamic glaze and a pinch of flaky sea salt.
Pro tip: Let the salad chill for 30 minutes before serving — the chickpeas soak up the balsamic dressing and the flavor deepens beautifully. Add the basil at the last minute so it never wilts or darkens.
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Estimated nutrition per serving: approx. 340 kcal, 15g protein, 32g carbs, 17g fat.
