Description
This protein-packed salad features juicy cherry tomatoes, fresh basil, creamy mozzarella, and chickpeas, all tossed with a zesty balsamic dressing. Grilled chicken and toasted seeds add an extra boost of protein, making it a satisfying and nutritious meal.
Ingredients
Units
Scale
For the Salad:
- 2 cups cherry or grape tomatoes, halved
- 1 cup fresh mozzarella balls (or diced mozzarella)
- 1 1/2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
- 1 cup cooked quinoa (optional, for extra protein)
- 1 grilled chicken breast, sliced (or 1 cup shredded rotisserie chicken)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup red onion, thinly sliced
- 2 tablespoons sunflower seeds or hemp seeds (for extra protein and crunch)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or lemon juice for a fresher taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
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Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Set aside.
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Assemble the Salad:
- In a large bowl, combine cherry tomatoes, mozzarella, chickpeas, quinoa (if using), grilled chicken, basil, and red onion.
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Toss & Serve:
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
- Sprinkle sunflower seeds or hemp seeds on top for added crunch and protein.
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Enjoy!
- Serve immediately, or let it chill in the fridge for 15 minutes to let the flavors meld.
Notes
- Swap chicken for tofu or more chickpeas to make it vegetarian.
- Add avocado for extra creaminess and healthy fats.
- Store leftovers in an airtight container for up to 2 days.