Since my college days, I've been making this one simple lettuce-free salad that's been a big hit at barbecues and backyard parties. I always see people go back for seconds. With the summer season approaching, consider this side dish for your Memorial Day celebration! It's simple to make; easy to transport; and is a colorful accompaniment to any picnic situation. The delicious medley of protein-rich chickpeas, salty black olives, and fresh mozzarella cheese cubes, is accentuated with bits of tomato and red onion.
1 large can of chickpeas (also known as garbanzo beans), drained
1 large can of black olives, pitted, drained
1 large package (16 oz.) fresh mozzarella cheese, cut into 1/2 inch cubes
1 small red onion, finely chopped
1 large beefsteak tomato or 2 large Roma tomatoes, chopped
2 Tbsp. parsley, finely chopped
2 Tbsp. red wine vinegar
1 teaspoon Dijon mustard
5 Tbsp. olive oil
salt & pepper to taste
1. Combine the drained chickpeas, drained olives, chopped onion, and chopped tomatoes in a large bowl.
2. Add the chopped parsley.
3. Add the fresh mozzarella cubes.
4. To make the dressing, combine the 2 Tbsp. red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper in a small bowl. Whisk. Then slowly drizzle in the 5 Tbsp. olive oil while whisking.
5. Pour the dressing over the salad, and mix everything to combine it all. That's it! So simple and tasty!
Serves 10-15 easily as a side dish.
Leftovers can be stored in an airtight container in the refrigerator for 1 - 2 days max. Before serving, just give everything a final stir to redistribute the dressing.
If plating, you can use extra parsley sprigs for garnish.