Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Serve this hearty salad on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side).

Serves: 6

  • Two 16-ounce cans chickpeas, drained and rinsed
  • 4 ounces vegan mozzarella, finely diced
    (I like Vegan Gourmet cheese for this)
  • 6- or 8-ounce jar roasted peppers, cut into strips, with liquid
  • 1 small zucchini, very thinly sliced
  • 1 1/2 tablespoons olive oil
  • 2 to 3 tablespoons white wine vinegar
    or white balsamic vinegar, to taste
  • 1/4 to 1/2 cup chopped fresh basil, to taste
  • Salt and freshly ground pepper to taste

Combine all the ingredients in a serving bowl and mix well. Let stand at room temperature for 30 minutes to an hour before serving.


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