Description
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup sun-dried tomatoes, chopped
1/2 cup fresh mozzarella balls (bocconcini), halved
1/4 cup red onion, finely sliced
1/4 cup fresh basil leaves, torn
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Basil Dressing:
1/4 cup fresh basil leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
In a large mixing bowl, combine the chickpeas, sun-dried tomatoes, mozzarella, red onion, and torn basil leaves.
In a blender or small food processor, blend all the dressing until smooth. Adjust seasoning as needed.
Pour the basil dressing over the chickpea salad and toss gently to coat.
Let sit for 5 minutes to allow flavors to meld before serving.
Serve chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes | Kcal: 280 per serving | Servings: 2
