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Vegan Tomato Chickpea Salad with Mozzarella & Croutons

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 1

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.