Chickpea, Artichoke and Mozzarella Salad
Chickpeas, creamy mozzarella, artichoke hearts and crunchy cucumber come together with roasted peppers, olives and basil in a bright lemon-oregano dressing.
20 min
Prep
4
Serves
570
Calories
Macros · per serving
24g protein
43g carbs
35g fat
Ingredients
For 4 servings
- 480 g canned chickpea
- 240 g frozen artichoke hearts
- 300 g jarred roasted red pepper
- 400 g cucumber
- 75 g pitted Kalamata olive
- 225 g mozzarella
- 20 g fresh basil
- 60 ml olive oil
- 60 ml red wine vinegar
- 45 ml lemon juice
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.5 tsp ground black pepper
Instructions
- 1
Wash your hands and rinse the cucumber and basil. Drain and rinse the chickpeas. Let the frozen artichoke hearts thaw, then measure the listed weight. Drain the roasted peppers and olives and measure their listed weights too. Leave these ingredients in a colander to shed excess liquid while you make the dressing.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt and black pepper.
- 3
Chop the artichoke hearts and olives, and cut the roasted peppers and cucumber into roughly 1 cm pieces. Put them in a 3-litre mixing bowl with the chickpeas.
- 4
Use block mozzarella made with vegetarian rennet. Cut it into 1 cm cubes, roughly chop the basil and add both to the salad.
- 5
Pour over the dressing and toss gently until evenly coated. Divide between four bowls and serve immediately. Refrigerate any leftovers within 2 hours.
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