Mediterranean Italian Chickpea Salad

This vibrant Mediterranean Italian Chickpea Salad combines the heartiness of chickpeas with the freshness of seasonal vegetables, all dressed in a zesty lemon-basil vinaigrette. The blend of creamy mozzarella, ripe tomatoes, and crunchy bell peppers offers a delightful contrast in textures, while the addition of olives and fresh herbs brings a traditional Italian flair. This salad is not only delicious but also packed with protein and fiber, making it a satisfying option for a light lunch or a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 bell pepper (red or yellow), diced
• 1 cucumber, diced
• 1/2 cup mozzarella balls, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, bell pepper, cucumber, mozzarella, olives, red onion, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad rest for 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.