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

  • 1 can (15-16 oz) chickpeas, drained and rinsed
  • 4-5 oz vegan mozzarella, finely diced
  • 1 jar (6-8 oz) roasted peppers, cut into narrow strips
  • 1 small zucchini, very thinly sliced
  • 1/2 cup green or black olives, chopped
  • 1 1/2 tbsp extra-virgin olive oil
  • 2-4 tbsp lemon juice (juice of ~1 lemon), to taste
  • 1/3 cup fresh basil, chopped, to taste
  • salt and freshly ground pepper, to taste
  • mixed baby greens, as desired (optional)
  1. Combine all the ingredients in a serving bowl and mix well.
  2. 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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Vegan recipes by VegKitchen