Chickpea, Sundried Tomato, & Mozz Salad
Sometimes a salad needs to be simple to be delicious. & that’s exactly why I love this Chickpea, Sundried Tomato, & Mozz Salad. It’s a salad that you can kind of throw together with very little prep, and it’s absolutely perfect. Chickpeas, sundried tomatoes, and mozzarella are tossed together and piled on top of undressed lettuce of any kind. Whether it be kale, or spinach, and an assorted mix - you just can’t go wrong! I’ve used butter lettuce and arugula as my base for my chickpea blend, and it was absolutely delicious both way.
One thing that makes this salad even better - the dressing is literally just lemon juice and maple syrup. No oil is needed since the you’ll want to use sundried tomatoes packed in oil, and though they’re drained plenty of oil still sneaks in.
This is a salad that you can out together in literally five minutes, and one that gives a refreshing Mediterranean vibe. It’s perfect side for a good old fashioned barbecue, or just on it’s own with a piece of chicken thrown on top. We used it as a side for at-home meatless meal…served it right alongside a roasted cauliflower steak . to make our vegetarian dinner a little more hearty. Jordan & I really enjoyed it, and we’ve already decided we want to experiment with some pasta salad variations over the summer.
Bottom line - it’s a salad that let’s the veggies speak for themselves, and though not heavily dressed, each bite is so tasty it’ll be effortlessly devoured!
Our Chickpea, Sundried Tomato, and Mozz Salad plated up and served right alongside roasted cauliflower steaks. Such a good meatless dinner!
For the Salad
1-8 ounce container of sundried tomatoes, drained and chopped
1-16 ounce can of chickpeas, drained
1/4 c. small balls of whole milk mozzarella, quartered (you can always use regular mozz cut into bite size pieces in its place)
3 tbsp fresh parsley, thinly sliced
1 lemon, juiced
1 tbsp maple syrup
Salt & pepper
4 c. leafy greens or salad mix (I highly recommend using arugula…it was my favorite variety
In a large bowl mix together the tomatoes, chickpeas, and mozz, tossing the three ingredients together so they’re well combined. Remember - you want the sundried tomoatoes to be drained, but a little of the oil should still stick to the tomatoes and that’s perfect.
In a smaller bowl, whisk together the lemon juice, maple syrup, and a pinch of both salt and pepper. Add this dressing along with the parsley to the bowl with the chickpeas, and toss it all together.
Add the lettuce to a large serving bowl, pouring it all into the bowl. Place the chickpea mixture right on top of the lettuce, add it directly on top in the center of the salad. No need to toss it all together. Serve it family style and let guests help themselves. They can easily snag a little bit of the chickpea mixture with the lettuce.
