Italian Chickpea, Tomato & Mozzarella Salad
A classic Italian-style salad with cherry tomatoes, olives, chickpeas, peppers, cucumbers, lots of basil and Ciliegine or Bocconcini, which are small mozzarella balls. You can use cashew or plant-based mozzarella cut up finely if dairy is not part of your diet style.
- Serves4-6
- Cooks in
- Prep time 15 mins
- Plant Protein
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Vitamins Minerals
Ingredients
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Method
Italian Chickpea, Tomato & Mozzarella Salad
DRAIN & rinse chickpeas.
WASH all the veg. Slice cherry tomatoes in half. Dice peppers, cucumbers and red onion about the same size as chickpeas.
MIX all ingredients in a bowl except the basil. Taste and adjust vinegar & salt to your tliking
SERVE garnished with basil and balsamic on the side and extra virgin olive oil if using.
SERVING IDEAS
Kale & Green Bean Pesto
Spinach & Basil Pesto
with Grilled Vegetables
with Grilled Mushrooms
with cooked proteins of your choice
Kohlrabi, Cabbage & Flat Green Bean Slaw Salad
Crispy Lettuce Salad
Nasturtium Salad
Chef tips + Ingredient Swaps + Ideas
*SWAP CILIEGINE Mozzarella for Bocconcini or buffalo mozzarella diced or use a plant-based cashew mozzarella.
DAIRY-FREE | PLANT-BASED use a plant-based mozzarella or cheese or Tofu Feta or nuts like almonds or walnuts.
SWAP CHICKPEAS for cooked lentils, cannellini beans, pinto, adzuki, black beans, red beans, navy beans, black-eyed peas.
SWAP | ADD – carrots, radishes, celery, tomatillos, baby zucchini, cooked green beans, peas, edamame, red onion
ADD nuts or seeds.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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