Caprese Chickpea Salad with Roasted Garlic Basil Dressing Recipe
This vibrant Caprese Chickpea Salad combines juicy cherry tomatoes, creamy mozzarella pearls, crisp cucumber, and protein-rich chickpeas, all tossed in a luscious roasted garlic basil dressing. A delightful twist on the classic Caprese, this salad features a homemade dressing made by roasting garlic for a mellow, sweet flavor blended with fresh basil, white wine vinegar, and honey. Perfect for a light lunch or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Garlic Basil Dressing
- 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
Caprese Chickpea Salad
- 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
Instructions
- Roast the Garlic: Preheat your oven to 400°F. Place the unpeeled garlic cloves in the center of a square of aluminum foil. Drizzle 1 teaspoon of olive oil over the garlic, then wrap tightly with the foil. Place the foil packet in a small baking dish and roast for 20-25 minutes until the garlic is soft and fragrant. Once cool enough to handle, peel the garlic cloves.
- Prepare the Dressing: In a food processor or blender, combine the roasted garlic, fresh basil leaves, white wine vinegar, and honey or agave nectar. Begin blending and slowly drizzle in the remaining 1/3 cup of olive oil until the dressing is smooth and emulsified. Scrape down the sides as needed. Season with salt and pepper to taste. Refrigerate the dressing until ready to use.
- Assemble the Salad: In a large serving bowl, combine the halved cherry tomatoes, drained chickpeas, diced cucumber, and mozzarella pearls. Pour the roasted garlic basil dressing over the salad and gently toss to coat all ingredients evenly.
- Season and Garnish: Taste the salad and season with additional salt and pepper as desired. Garnish with extra fresh basil leaves and drizzle balsamic glaze over the top for a touch of sweetness and visual appeal.
- Serve: Serve immediately to enjoy the fresh, vibrant flavors, or refrigerate for up to a few hours to allow the flavors to meld.
Notes
- Roasting the garlic mellows its sharpness and adds a sweet, caramelized depth to the dressing.
- You can substitute agave nectar with honey or maple syrup depending on your preference.
- For a vegan version, use a dairy-free mozzarella alternative.
- The salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adding a splash of balsamic glaze elevates the dish with a hint of sweetness and acidity.
Keywords: Caprese salad, chickpea salad, roasted garlic dressing, basil dressing, Italian salad, healthy salad, vegetarian salad, fresh mozzarella, balsamic glaze
