Lunch · 10 min

Caprese Chickpea Salad

Dinner decisions, handled: Caprese Chickpea Salad pairs chickpeas with cherry tomatoes for a 10-minute lunch. It is weeknight cooking that still hits your targets — 41 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1 cup Cherry tomatoes
• 3 oz Fresh mozzarella
• 1 handful Basil
• 1 tbsp Olive oil
• 1 tsp Balsamic

Steps

1. Drain and rinse 1 cup of chickpeas, then pat them dry with a towel so the dressing clings instead of sliding off.
2. Halve 1 cup of cherry tomatoes through the equator — cutting them this way shows off the juicy centers.
3. Tear 3 oz of fresh mozzarella into bite-size pieces with your hands. Torn edges catch dressing better than clean knife cuts.
4. Tear a handful of basil leaves and add them to a large bowl with the chickpeas, tomatoes, and mozzarella.
5. Drizzle over 1 tablespoon of olive oil and 1 teaspoon of balsamic, season with salt and pepper, and toss gently.
6. Let it rest 5 minutes at room temperature so the tomatoes release their juices and everything marinates, then serve.

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