Beans, crunchy vegetables, mozzarella, and a lively herb dressing make this salad substantial enough for lunch. There are no delicate leaves to collapse under the dressing, so it travels well and can wait in the fridge until you are ready. Chickpeas bring a firmer bite, while cannellini beans make the bowl feel creamy without a creamy dressing.
Serves 4 as a light main or 6 as a side • Prep: 20 minutes • Chill: 20 minutes • Total: 40 minutes
Ingredients
- 1 can (15 oz / 425 g) chickpeas, rinsed and drained
- 1 can (15 oz / 425 g) cannellini beans, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1 red bell pepper, finely diced
- ¼ cup finely diced red onion
- ½ cup sliced black olives, drained
- 4 oz (115 g) mozzarella pearls, drained
- ¼ cup chopped parsley
- ¼ cup torn fresh basil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
Instructions
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