A no-cook salad recipe that only calls for a few simple ingredients—chickpeas, mozzarella, herbs, tomatoes, red onion, cucumbers, EVOO, and vinegar. This salad only gets better with age, making it the perfect make-ahead lunch or dinner option.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the chickpea salad, and toss the ingredients to evenly coat the salad ingredients with the dressing.
I like to let the salad marinate in the dressing for a couple of hours before serving. But you may also serve the salad immediately, if desired. If you're going to prep the salad in advance, place it in an air-tight container first, and then place it in the fridge.
The salad keeps in my fridge for about 3-4 days, so it's great to make in advance for easy lunches. The tomatoes will soften in the fridge, so keep this in mind if you're not a fan of softer tomatoes.
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Notes
* Fresh mozzarella comes in various sizes. Look for the small balls for this salad since they're easy to cut in half. If you can't find the small mozzarella balls, any fresh mozzarella will work--simply chop or tear smaller pieces for the salad. **It's always best to start with a small amount of salad and pepper, and season to taste once the dressing is added to the salad. I usually go up to 1/4 teaspoon of salt and about the same with pepper. This is my personal taste preference. Any smaller tomato will work in this salad. Feel free to increase the vinegar, particularly the red wine vinegar by 1 tablespoon (for a total of 2 tablespoons) for a slightly more acidic and flavorful salad.