Avocado Chickpea Caprese Salad with Basil Dressing

 

Nutrition Facts:

Approximately 320 calories per serving, 22g fat, 25g carbohydrates, 10g protein, 9g fiber

Ingredients:

For the salad:

• 2 ripe avocados, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls or diced mozzarella
• 1/4 cup fresh basil leaves, chopped

For the basil dressing:

• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon honey

Instructions:

1. Prepare the salad base by gently combining diced avocados, drained chickpeas, halved cherry tomatoes, and mozzarella in a large mixing bowl.

2. Make the basil dressing by combining fresh basil leaves, olive oil, lemon juice, garlic, salt, pepper, and honey in a blender or food processor. Blend until smooth and creamy.

3. Pour the basil dressing over the salad mixture and toss gently to coat all ingredients evenly, being careful not to mash the avocados.

4. Add the chopped fresh basil leaves and give one final gentle toss to distribute throughout the salad.

5. Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving.

6. Serve immediately as a main dish or side salad. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

 

Equipments Needed:

Large mixing bowl

Cutting board

Sharp knife

Blender or food processor

Measuring cups and spoons

Serving bowl