Name: Caprese Chickpea Salad with Roasted Garlic Basil Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 medium whole cloves garlic, unpeeled; 1 teaspoon extra-virgin olive oil; 1/3 cup extra-virgin olive oil; 1 cup firmly-packed basil leaves (stems removed); 1/4 cup white wine vinegar; 2 tablespoons honey or agave nectar; Salt and pepper to taste; 2 cups cherry tomatoes, halved; 1 can (15 oz) chickpeas, drained and rinsed; 1 medium cucumber, cut into 1/4-inch cubes; 8 oz fresh mozzarella pearls; Additional fresh basil for garnish; Balsamic glaze for drizzling; Salt and pepper to taste

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Introduction

This Caprese Chickpea Salad with Roasted Garlic Basil Dressing is a fresh and satisfying twist on the classic Italian salad. Packed with vibrant flavors from cherry tomatoes, mozzarella, and a homemade basil vinaigrette, it’s perfect for a light lunch or a colorful side dish.

A white bowl filled with a colorful salad showing three main layers mixed together: bright red halved cherry tomatoes, light beige chickpeas, and pale white small mozzarella balls, all mixed with chopped green cucumber pieces. The salad is sprinkled with chopped fresh green herbs and gives a fresh, juicy look with some light dressing visible on the ingredients. The bowl is set on a white marbled surface with a red and white striped cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium whole cloves garlic, unpeeled
1 teaspoon extra-virgin olive oil, plus 1/3 cup extra-virgin olive oil, divided
1 cup firmly-packed basil leaves (stems removed)
1/4 cup white wine vinegar
2 tablespoons honey or agave nectar
2 cups cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1 medium cucumber, cut into 1/4-inch cubes
8 oz fresh mozzarella pearls
Salt and pepper to taste
Additional fresh basil and balsamic glaze for drizzling

Instructions

Step 1: Preheat the oven to 400°F. Place the unpeeled garlic cloves in the center of a square of aluminum foil. Drizzle with 1 teaspoon of olive oil, then wrap the garlic tightly in the foil. Set it in a small baking dish and roast for 20-25 minutes until the garlic is soft.
Step 2: Once the garlic is cool enough to handle, remove the skins. In a food processor or blender, combine the basil leaves, roasted garlic, white wine vinegar, and honey. Blend while slowly drizzling in the remaining 1/3 cup of olive oil until the dressing is smooth, scraping down the sides as needed. Season with salt and pepper to taste. Refrigerate the dressing until ready to use.
Step 3: In a large serving bowl, combine the halved cherry tomatoes, drained chickpeas, diced cucumber, and mozzarella pearls.
Step 4: Pour the roasted garlic basil dressing over the salad and toss gently to coat everything evenly.
Step 5: Taste and season the salad with additional salt and pepper if needed. Drizzle with extra fresh basil leaves and balsamic glaze before serving. Enjoy immediately.

Tips & Variations

For extra depth, let the salad chill for 20 minutes before serving so the flavors meld beautifully.
Substitute fresh mozzarella pearls with burrata for a creamier texture.
Add toasted pine nuts or walnuts for a delightful crunch.
Use lemon juice instead of white wine vinegar for a brighter tang.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad again before serving to redistribute the dressing. The salad is best enjoyed fresh, as the mozzarella and cucumber can become watery after prolonged storage.

How to Serve

A white bowl filled with a colorful salad showing three main layers: the bottom layer has chickpeas with a light golden color, scattered evenly; the middle layer is made of chopped cucumber pieces, light green with dark green skin, cut into small chunks; the top layer contains red cherry tomato halves and small white mozzarella balls. The salad is sprinkled with chopped green herbs and lightly coated with herbs and oil. The bowl sits on a white marbled surface next to a white cloth with orange stripes, and part of a white bowl with extra tomatoes is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the roasted garlic basil dressing can be made up to 3 days in advance and kept refrigerated. Bring it to room temperature and give it a quick whisk before using.

Is this salad suitable for a vegan diet?

The salad is mostly vegan except for the fresh mozzarella. You can easily substitute with a plant-based cheese or omit it entirely to keep the salad vegan.