Italian Chickpea Tomato Salad Recipe

Monday, May 11, 2015

A fresh assortment of vegetables, mozzarella, olives with a great homemade dressing that makes this so special!

Here is all you need:

Cubed Tomatoes
Cubed Cucumbers
Cubed Whole Milk Mozzarella
Assorted Olives

Italian Dressing:

1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
4 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon granulated garlic
1 teaspoon each dried basil, oregano, parsley, sprigs of fresh rosemary
salt and pepper to taste
1/4  teaspoon cayenne pepper

In a large enough bowl to accommodate all the vegetables you have chosen for your salad, toss with the dressing and refrigerate at least 1/2 hour before serving.


  1. chickpeas always remind me of Turkey. When I was young we would by a newspaper cone filled with roasted chickpeas from the street vendor. This looks delish xo P.S. I miss you at Katherines Corner.

  2. I adore chickpea! This salad looks very satisfying and delicious.


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