High Protein Caprese Chickpea Salad (Printable Version)

A protein-packed twist on classic Italian flavors featuring chickpeas, fresh mozzarella, and aromatic basil.

# What You'll Need:

→ Vegetables & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 1/2 cups cherry tomatoes, halved
03 - 1 cup cucumber, diced

→ Dairy

04 - 1 cup fresh mozzarella balls (bocconcini), halved

→ Herbs & Greens

05 - 1/3 cup fresh basil leaves, torn

→ Pantry

06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze or reduction
08 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber (if using), and mozzarella balls.
02 - Drizzle the olive oil over the mixture and gently toss to coat evenly.
03 - Add the torn basil leaves, and season with salt and pepper to taste. Toss gently to incorporate.
04 - Transfer to a serving platter or individual plates for presentation.
05 - Finish by drizzling with balsamic glaze. Serve immediately while fresh.

# Expert Tips:

01 -
  • The chickpeas make it genuinely filling unlike most salads that leave you hungry an hour later
  • It comes together in under ten minutes but tastes like something from a restaurant
02 -
  • The balsamic glaze must be added last or it will make everything look unevenly coated
  • Letting it sit for more than 30 minutes makes the basil wilt and lose its bright fresh kick
03 -
  • Buy pre-marinated mozzarella balls for an instant flavor boost
  • Let the chickpeas drain completely so the dressing does not get watered down

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