This simple caprese chickpea salad features crisp cucumber, juicy cherry tomatoes, fresh mozzarella, and tender chickpeas tossed in an herby roasted garlic basil dressing. – it’s the easiest summer salad!
Rolling into the week with the EASIEST summer salad recipe that’s gonna help you use up your summer bounty while simultaneously leveling up your lunch game!
We’ve got tender chickpeas, all the fresh garden ingredients, rich fresh mozzarella, and so much herby basil goodness going on. I’m seriously about to crown this salad the queen of summer.
There’s not much this pretty little chickpea salad can’t do and you’ll soon find yourself making it a permanent salad staple for the next few summer months.
In the summertime we like our salads to be as quick, fresh, and easy as possible and this beauty just ticks all the boxes. You’ll only need a handful of basic ingredients and a few minutes to throw everything together.
And then probably only about a minute before you accidentally start eating it straight from the bowl.
This Chickpea Salad features…
- Crisp cucumber and juicy cherry tomatoes
- Fresh mozzarella pearls and tender chickpeas
- A super flavorful roasted garlic basil vinaigrette
- Minutes to make with only a handful of ingredients
Making the Chickpea Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- White wine vinegar
- Cherry tomatoes
- Fresh mozzarella
- Balsamic glaze
What to Serve with Salad
The best part about this salad is how versatile it is! We love serving it with toasted French or Italian bread slices, alongside grilled meats, or throwing it on top of spring mix for a full bulky salad.
This salad is also just as delicious served on its own for a fresh and tasty side dish or lunch salad.
Tips for Perfect Chickpea Salad
- Wrap garlic in foil for roasting – this helps keep the garlic from browning and helps it steam a little bit during roasting.
- Use food processor for dressing – this easily breaks down the basil into a smooth vinaigrette. You can also use a blender instead of a food processor.
- Drain and rinse chickpeas – this keeps that extra liquid out of the salad.
- Store salad in dressing – this salad actually tastes a little better on day 2 after its had a chance to soak up that flavorful basil dressing.
Try these ideas for a different twist on this salad.
- Try a different cheese – try regular mozzarella cut into cubes, shaved Parmesan, asiago, feta, or goat cheese.
- Use regular tomatoes – cut regular tomatoes into 1/2-in cubes in place of the cherry tomatoes.
- Add more veggies – try adding sauteed mushrooms, sweet pepper, avocado, or corn.
- Use a different dressing – if you don’t have time to make the homemade dressing, feel free to use about 1/2 cup balsamic, Italian, Greek, or red wine vinaigrette in its place.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make dressing – blend up the dressing and store in refrigerator up to 4 days.
- Prep vegetables – the veggies may be cut and stored refrigerator up to 2 days.
- Assemble the salad – once the salad is assembled, it stores well in the refrigerator up to 4 days.
This salad is just pure summer in a bowl and its the easiest thing EVER to boot! The roasted garlic basil vinaigrette really is the secret flavor weapon here since it coats all the ingredients and makes everything taste like summer.
Trust me, this is one of those salads you’re going to want to hang onto forever!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
We love summer salads around here! Check out these similar recipes.
- Thai Soba Noodle Salad
- Prosciutto Strawberry Burrata Salad
- Sun-Dried Tomato Mediterranean Zucchini Noodle Salad
Caprese Chickpea Salad with Roasted Garlic Basil Dressing
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Roasted Garlic Basil Dressing
- 4 medium whole cloves garlic, unpeeled
- 1 teaspoon, plus 1/3 cup extra-virgin olive oil, divided
- 1 cup firmly-packed basil leaves (stems removed)
- 1/4 cup white wine vinegar
- 2 tablespoons honey or agave nectar
Caprese Chickpea Salad
- 2 cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium cucumber, cut into 1/4-in cubes
- 8 oz fresh mozzarella pearls
- Salt and pepper to taste
- Additional fresh basil and balsamic glaze for drizzling
Roasted Garlic Basil Dressing
- Preheat oven to 400F. Place garlic cloves in the center of a square of aluminum foil. Drizzle garlic with 1 teaspoon olive oil and wrap aluminum foil around garlic. Place wrapped garlic in a small baking dish and roast at 400F 20-25 minutes until garlic is softened. Once cool enough to handle, remove skins from garlic.
- In a food processor or blender, combine basil, roasted garlic, vinegar, and honey. Blend vinaigrette while drizzling remaining 1/3 cup olive oil through top until vinaigrette is smooth, scraping down sides as necessary. Season vinaigrette with salt and pepper to taste. Store in refrigerator until ready to use.
Caprese Chickpea Salad
- In a large serving bowl, combine tomatoes, chickpeas, cucumber, and mozzarella pearls. Pour basil dressing over top and toss salad to evenly coat.
- Season salad with salt and pepper to taste and serve with additional basil and balsamic glaze drizzled on top. Enjoy!