I whipped up this salad the other day for an easy, light dinner, and wowza it was even more delicious than expected!
The fresh lemon, juicy tomatoes, herbaceous parsley, zippy stoneground mustard, and greens introduce so much bright flavor.
While the chickpeas, plant-based mozzarella, crispy croutons, and extra virgin olive oil make it satisfying.
Side note: I need to start making my own croutons more! I usually don’t care for them, simply because most store-bought versions are uber processed and not so tasty.
If you use good bread and olive oil though… game changer.
Anywho.
This salad is packing about 35 grams of protein!
Plus it’s full of fiber and vitamins.
And yes, you still get your cheeze and your bread, so what’s not to like?
Toss and serve.
P.S. Taste and adjust the ingredients to suit your fancy. You got this.
P.P.S. Use gluten-free bread for a gluten-free recipe!
Vegan Tomato Chickpea Salad with Mozzarella & Croutons
Ingredients
Croutons
- 1 heaping cup cubed day-old rustic bread
- Extra virgin olive oil, enough to lightly coat bread cubes
- Pink sea salt, to taste
Dressing
- 2 teaspoons stoneground mustard
- 2 teaspoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Salad
- 1 15-ounce can chickpeas, drained, rinsed and patted dry
- 2/3 cup sliced grape or cherry tomatoes (diced vine or heirloom tomatoes work too)
- 1/2 cup small-dice vegan mozzarella (I use Miyokos Classic Plant Milk Mozzarella)
- 1 tablespoon finely chopped fresh Italian parsley
- 3 cups mixed greens or baby butter lettuce
Instructions
- Heat oven to 375. Gently toss your bread cubes in olive oil and salt on a rimmed metal baking sheet. Space the cubes out so they toast up properly, then bake for 10 to 12 minutes, or until crispy and golden brown. Set aside to cool.
- Meanwhile, in a medium bowl, whisk the dressing ingredients until combined.
- Gently fold in the beans, tomatoes, cheese, and parsley. Taste, and adjust seasonings if you wish.
- Place the greens in your serving bowl, then top with the dressed bean mixture, followed by the croutons. If you don't care about aesthetics, feel free to toss the greens right into the bowl you mixed the dressing.