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National Healthy Lunch Day

Mozzarella, Tomato, and Chickpea Salad

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Vegetarian

Description

This simple salad is just 7 ingredients and comes together in a matter of minutes for a healthy lunch you can take with you on-the-go.


Ingredients

  • 2.5 ounces fresh mozzarella balls, drained and quartered
  • 1 cup cherry tomatoes
  • 1 cup no-salt-added canned chickpeas
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 12 ounces fresh baby spinach
  • Optional: 2 tablespoons balsamic vinegar

Instructions

  1. Combine mozzarella balls, tomatoes and chickpeas in a medium bowl. Add olive oil, salt, and pepper. (I added 2 tablespoons of balsamic vinegar here as well.)
  2. Wash spinach (if not pre-washed), and divide equally among 4 bowls. Top each bed of spinach with 1/2 cup mozzarella-tomato-chickpea mixture. Serve at room temperature.

Notes

Recipe from the Mediterranean Diabetes Cookbook by Amy Riolo.


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 155 kcals
  • Sugar: 5 g
  • Sodium: 156 mg
  • Fat: 7 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 5 mg