Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Zucchini, roasted red pepper, and vegan mozzarella salad with fresh basil

Serve this hearty salad of chickpeas, vegan mozzarella, and zucchini on its own 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.

Serves: 4 to 6

  • 15- to 16-ounce cans chickpeas, drained and rinsed
  • 4 to 5 ounces vegan mozzarella, finely diced
  • 6- to 8-ounce jar roasted peppers, cut into narrow strips
  • 1 small zucchini, very thinly sliced
  • 1/2 cup chopped green or black olives
  • 1 1/2 tablespoons extra-virgin olive oil
  • Juice of 1/2 to 1 lemon (2 to 4 tablespoons), to taste
  • 1/4 to 1/2 cup chopped fresh basil, to taste
  • Salt and freshly ground pepper to taste
  • Mixed baby greens, as desired, optional

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

Zucchini, roasted red pepper, and vegan mozzarella salad with fresh basil

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