Caprese Chickpea Salad with Toasted Baguette Chips is a fresh salad with tomatoes, mozzarella pearls, chickpeas, cucumber, basil, and balsamic vinaigrette.
It has the classic Caprese mix, then adds chickpeas for more protein and cucumber for extra crunch.
The toasted baguette chips make it more fun to serve because they turn the salad into something scoopable. It’s still a salad, but not the boring kind that gets pushed around the plate.
This one has bite, texture, and enough going on to make it feel like lunch.
This recipe takes 28 minutes and makes 4 servings. Each serving has 21 grams of protein, so it’s a solid option for a fresh lunch, a summer salad, or a lighter dinner when you don’t want anything heavy.
To make this dish, you’ll need tomatoes, mozzarella pearls, chickpeas, cucumber, basil, balsamic vinegar, olive oil, Dijon mustard, honey, and thin baguette slices.
Why You’ll Love This Caprese Chickpea Salad with Toasted Baguette Chips
It’s Fresh and Filling
Tomatoes, cucumber, mozzarella, chickpeas, and basil give this salad plenty of texture without making it complicated.
It Has 21 Grams of Protein
The chickpeas and mozzarella help make this salad more filling than a plain vegetable salad.
It’s Ready in 28 Minutes
This recipe works well for lunch, meal prep, or a summer dinner when you want something fresh without spending a long time in the kitchen.
The Baguette Chips Make It Scoopable
The toasted baguette chips add crunch and make the salad more fun to serve.
It Uses Common Ingredients
Most of the ingredients are easy to find at a regular grocery store, and the dressing uses pantry staples.
Ingredient Substitutions
Mozzarella Pearls
Use diced fresh mozzarella if you don’t have mozzarella pearls.
Chickpeas
Use cannellini beans or white beans if you don’t have chickpeas.
Cucumber
Use zucchini or chopped bell pepper if you want a different crunch.
Fresh Basil
Use fresh parsley if basil isn’t available. The taste will be different, but it still works with the salad.
Balsamic Vinegar
Use red wine vinegar if you don’t have balsamic vinegar.
Honey
Use maple syrup if you don’t have honey.
Dijon Mustard
Use yellow mustard in a smaller amount if needed, but Dijon gives the dressing a smoother taste.
Baguette Chips
Use pita chips, crostini, or crackers for scooping.
Olive Oil
Use avocado oil if you don’t have olive oil.
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Caprese Chickpea Salad with Toasted Baguette Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 cups tomatoes seeded and chopped
- 1 cup mozzarella pearls halved
- 1 cup chickpeas drained and rinsed
- 1 cucumber finely chopped
- ¼ cup fresh basil chopped
For the Balsamic Vinaigrette:
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Toasted Baguette Chips:
- 12 slices thin baguette
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Place the baguette slices on a baking sheet in a single layer.
- Brush the baguette slices lightly with olive oil. Sprinkle the baguette slices with garlic powder and salt.
- Bake the baguette slices for 6 to 8 minutes, or until the edges are lightly golden and crisp.
- Remove the baking sheet from the oven. Let the baguette chips cool slightly.
- In a small bowl, add balsamic vinegar, olive oil, Dijon mustard, honey, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the tomatoes, mozzarella pearls, chickpeas, cucumber, and basil.
- Pour the balsamic vinaigrette over the salad. Toss gently until the salad is evenly coated.
- Serve right away with the toasted baguette chips or pita chips for scooping.
Notes
Storing
Store the salad – Place leftover salad in an airtight container and refrigerate for up to 2 days. Store the baguette chips – Place cooled baguette chips in an airtight container at room temperature for up to 2 days. Store separately – Keep the salad and baguette chips in separate containers so the chips stay crisp.Nutrition
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