Cucumber, Tomato and Chickpea Salad with Fresh Mozzarella
Ingredients
- 6 Persian cucumbers, cut into 1/2-inch dice
- 2 cups mini tomatoes
- 15 ounce can chickpeas, drained and rinsed
- 8 ounces fresh mozzarella, cut into 1/4-inch cubes
- 1/2 cup packed basil leaves, chiffonade
- 1 lemon
- 1/3 cup EVOO
- 2 tbsp. dijon
- 1 tbsp. white wine vinegar
- kosher salt, to taste
- freshly cracked black pepper, to taste
Directions
To a large bowl add the cucumbers, tomatoes, chickpeas, mozzarella and basil.
To a small bowl whisk together the lemon juice, EVOO, dijon, vinegar and a large pinch of salt and pepper.
Pour dressing over the veggies and toss together. Taste for seasoning adding more salt and pepper if needed .
Serve cold or room temperature. Will keep in the fridge for 2-3 days.
Recipe Courtesy of Megan Mitchell