Hungry? Try This High-Protein Caprese Chickpea Salad—Done in 10!
A fresh and protein-packed twist on the classic Caprese salad, featuring chickpeas for added nutrition and texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine)
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine chickpeas, cherry tomatoes, and mozzarella balls.
- Add chopped basil leaves and gently toss.
- Drizzle olive oil and balsamic vinegar over the salad.
- Sprinkle salt and black pepper.
- Toss lightly to coat evenly.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
- For a keto version, reduce chickpeas by half and add avocado.
- Use turkey bacon bits for extra crunch if desired.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg