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How this works
Servings: 4
Calories: 795kcal
Ingredients
Mozzarella:
- ½ cup olive oil
- 1 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 8 ounces bocconcini or ciliegine mozzarella, drained and quartered
Chickpea Salad:
- 2 (15-ounce) cans chickpeas
- 1 red bell pepper, medium dice
- 5 large radishes, halved and thinly sliced
- 1 medium carrot, thin rounds
- 1/3 cup packed fresh basil, thinly sliced
- 1 avocados, thinly sliced
Dressing:
- Infused olive oil, drained from mozzarella
- 3 tablespoons lemon juice
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- In a small bowl, whisk olive oil, garlic, herbs, salt and red pepper flakes. Add mozzarella and stir to coat, ensuring mozzarella is mostly submerged. Marinate for 20 minutes.
- Meanwhile, in a large bowl, combine chickpeas, vegetables and basil.
- Using a slotted spoon, remove mozzarella and reserve infused olive oil. To make dressing, in a small bowl whisk infused olive oil, lemon juice, salt and pepper.
- Combine dressing with vegetables and mozzarella, and stir to combine.
- Top with avocado slices for serving.
Nutrition
Calories: 795kcal | Carbohydrates: 56g | Protein: 32g | Fat: 51g | Sodium: 613mg | Fiber: 1g | Sugar: 10g
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