Photo Credit: Aaron Colussi

Garden Chickpea Bowl with Marinated Mozzarella


A refreshing and simple salad, made especially delicious with the addition of marinated mozzarella.

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If you choose to use dry chickpeas, 1 cup dry will yield 3 cups cooked, equivalent to two 15-ounce cans. Serve with crusty bread to soak up remaining dressing.

Recipe Type: Entree
Author: Genevieve Doll
Serves: 4



  • ½ cup olive oil
  • 2 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
  • ⅓ cup packed fresh basil, thinly sliced
  • 2 avocados, thinly sliced


  • Infused olive oil, drained from mozzarella
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper


    1. 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.
    2. Meanwhile, in a large bowl, combine chickpeas, vegetables and basil.
    3. 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.
    4. Combine dressing with vegetables and mozzarella, and stir to combine.
    5. Top with avocado slices for serving.


PER SERVING: 795 cal; 32g prot; 51g fat; 56g carb (10g sugars); 613mg sodium; 1g fiber

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