Caprese Chickpea Salad with Toasted Baguette Chips
Nesting Lane
Caprese Chickpea Salad with Toasted Baguette Chips is a fresh Italian salad with tomatoes, mozzarella, chickpeas, cucumber, basil, and balsamic vinaigrette.
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Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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.