Description
A protein-packed, vibrant salad featuring fresh tomatoes, mozzarella, grilled chicken, quinoa, and chickpeas, topped with a tangy olive oil-based dressing. Perfect for a healthy lunch or dinner that’s both refreshing and satisfying.
Ingredients
For the Salad:
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2 cups cherry or grape tomatoes, halved
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1 cup fresh mozzarella balls (or diced mozzarella)
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1 1/2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
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1 cup cooked quinoa (optional, for extra protein)
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1 grilled chicken breast, sliced (or 1 cup shredded rotisserie chicken)
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1/4 cup fresh basil leaves, torn
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1/4 cup red onion, thinly sliced
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2 tablespoons sunflower seeds or hemp seeds (for extra protein and crunch)
For the Dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoon balsamic vinegar (or lemon juice for a fresher taste)
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1 teaspoon Dijon mustard
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1 teaspoon honey (optional)
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1 clove garlic, minced
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Salt and pepper, to taste
Instructions
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Prepare the Salad:
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In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls (or diced mozzarella), chickpeas, cooked quinoa (if using), grilled chicken slices, fresh basil leaves, red onion, and sunflower or hemp seeds.
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Make the Dressing:
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In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey (if using), minced garlic, salt, and pepper until well combined.
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Assemble the Salad:
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Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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Serve:
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Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad. Garnish with extra basil leaves if desired.
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Notes
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For a lighter version, you can omit the quinoa, and it will still be packed with protein from the chickpeas and chicken.
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Feel free to add other veggies, such as cucumbers or bell peppers, to make it even more colorful and nutrient-rich.
- This salad can be made ahead and stored in the fridge for up to 2 days. The dressing can also be made ahead and stored separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean