Lunch · Mediterranean
Chickpea, Mozzarella and Herb Salad
Cold chickpeas, mozzarella, tomato and cucumber in a lemony parsley and basil dressing.
- per serving
- 524 kcal
- Protein
- 25 g
- Total time
- 14 h 25 min
- Makes
- 1 serving
- Vegetarian
Instructions
The day before, soak the 65 g of dried chickpeas in 500 ml of water for 12 hours in the refrigerator. Drain and rinse, then cover with 800 ml of fresh water. Bring to a boil and simmer gently for 60 to 90 minutes, until tender; add 100 ml of hot water if needed.
Drain the chickpeas well. Spread them in a shallow dish, let them cool for 10 minutes, then refrigerate for 20 minutes to chill them before adding the mozzarella.
Cut the 100 g of tomato into wedges, the 80 g of cucumber into half-rounds and the 60 g of drained mozzarella into pieces. Chop the 6 g of parsley.
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