North Star Theory
North Star Theory · Kitchen & nutrition
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NST kitchen · lunch

Lemon chickpea and mozzarella salad

Chickpeas, cucumber and juicy tomatoes with soft mozzarella and a lemon dressing. No hob needed.

  • vegetarian
Prep (est.)
15 min
Cook (est.)
0 min
Total (est.)
15 min
Base servings
2
Jump to recipe
Chickpeas, cucumber, cherry tomatoes, salad leaves, parsley and white mozzarella-style cheese cubes in a bowl beside lemon.
Serving illustration, not a photograph of this NST recipe.Mozzarella-style cheese is pictured. Preparation and quantities may differ.Photo: FitTasteTic · Colorful healthy Chickpea Salad · CC BY-SA 2.0Displayed crop; original linked above.
Get everything ready

Ingredients

Original recipe: 2

Quantities adjust; cooking times do not. Choose a suitable pan and check doneness. Small spice amounts are approximate; weigh fractional whole ingredients where needed. Changing servings clears the ingredient checklist.

Ingredients for 2 servings.

You will need

  • Kitchen scales
  • Colander
  • Knife and board
  • Mixing bowl
  • Small dressing bowl
  • Measuring spoons
  • Spoon

Let's make it

The method

0 of 4 steps marked

Keep your place for this page visit. Ticks do not confirm doneness or food safety; follow every cooking and storage instruction.

  1. Step 1. Prepare the chickpeas and vegetables

    Drain and rinse the chickpeas, then weigh the amount listed. Chop the cucumber, halve the tomatoes and roughly chop the parsley. Prepare the salad leaves as their pack directs.

  2. Step 2. Mix the dressing

    Stir the lemon juice, olive oil and optional black pepper together in a small bowl.

  3. Step 3. Build the salad

    Drain and cube the mozzarella. Toss with the chickpeas, cucumber, tomatoes and parsley, then gently fold through the leaves and dressing just before serving.

  4. Step 4. Serve or pack

    Divide between your bowls. For a same-day packed lunch, keep the dressing separate and follow the cold-storage instructions below. Add bread if you like, checking its allergens too.

Make it work for you

Swaps & variations

  • Vegetarian: Choose mozzarella labelled suitable for vegetarians, including its rennet.
  • Plant-based: Leave out the mozzarella and add more chickpeas, or use a suitable ready-to-eat plant-based alternative. This variation is untested and changes the nutrition and possible allergens.
  • Leaves: Use the same prepared weight of other salad leaves, following the pack's washing and storage instructions.

Before you cook

Allergens & ingredients

  • Milk in mozzarella
  • Check every pack and precautionary label; accompaniments and substitutes introduce further allergens

Check the labels of the exact ingredients you use, including any substitutions.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

What to cook next

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