Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Serve this hearty Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil on its own or as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you're a basil fan, use as much as you'd like. If not, substitute another herb, like parsley for the basil in the recipe.

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Serves: 4 to 6

Ingredients

• 1 (15–16 oz) can chickpeas, drained and rinsed
• 4–5 oz vegan mozzarella, finely diced
• 1 (6–8 oz) jar roasted peppers, cut into narrow strips
• 1 small zucchini, very thinly sliced
• ½ cup green or black olives, chopped
• 1 ½ tbsp extra-virgin olive oil
• 2–4 tbsp lemon juice (juice of ~1 lemon), to taste
• ⅓ cup fresh basil, chopped, to taste
• salt and freshly ground pepper, to taste
• mixed baby greens, as desired (optional)

Instructions

1. Combine all the ingredients in a serving bowl and mix well.
2. Let stand at room temperature for 30 minutes or so before serving to allow the flavors to blend.

• Explore Bean Salads for more easy, tasty ideas.
• Here are more Tasty, Versatile Chickpea Recipes.