Mozzarella, Tomato, and Chickpea Salad
Need a healthy lunch you can throw together in minutes or take on-the-go? This mozzarella, tomato, and chickpea salad is simple to prep and full of flavor!
- 2 ½ ounces fresh mozzarella balls (drained)
- 1 cup cherry tomatoes
- 1 cup no-salt-added canned chickpeas (drained)
- 2 teaspoons olive oil (extra-virgin)
- ⅛ teaspoon kosher salt
- freshly ground pepper (to taste)
- 12 ounces fresh baby spinach
Combine the mozzarella balls, tomatoes, and chickpeas in a medium bowl. Add olive oil, salt, and pepper.
Wash spinach (if not prewashed) and divide it equally among 4 bowls.
Once you’re ready to eat, top each bed of spinach with a ½ cup of the mozzarella-tomato-chickpea mixture.
This recipe is for 4 servings of salad.
If prepping this meal to eat later, store the spinach separately from the mozzarella, tomato, chickpea, and oil mixture so the greens don't become soggy. Combine once you're ready to eat.
Serving: 1serving | Calories: 155kcal | Carbohydrates: 16g | Protein: 10g | Fat: 7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 0mg | Fiber: 5g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 11g