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Chef Megan Mitchell

Online Cookbook

Cucumber, Tomato and Chickpea Salad with Fresh Mozzarella

  • Complexity: very easy
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Cucumber, Tomato and Chickpea Salad with Fresh Mozzarella


  • 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


  1. To a large bowl add the cucumbers, tomatoes, chickpeas, mozzarella and basil⁣.

  2. To a small bowl whisk together the lemon juice, EVOO, dijon, vinegar and a large pinch of salt and pepper⁣.

  3. Pour dressing over the veggies and toss together⁣. Taste for seasoning adding more salt and pepper if needed .

  4. Serve cold or room temperature. Will keep in the fridge for 2-3 days.

    Recipe Courtesy of Megan Mitchell

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