Tomato Mozzarella Chickpea Salad

Ingredients:

• 1 cup chickpeas

• 8 oz cherry tomatoes

• 1/2 English cucumber

• 3 TBSP extra virgin olive oil

• 1 TBSP apple cider vinegar

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1/2-3/4 cup mozzarella balls (cubed mozzarella works too)

• fresh basil, to taste

Directions:

1. Drain and rinse chickpeas if using canned.

2. Halve your cherry tomatoes and thinly slice your cucumber. If you'd like, you could also serve the cucumber diced - anything goes when it comes to salads!

3. In a large bowl, whisk together olive oil, vinegar, salt, and pepper.

4. Rinse basil in cold water, pat dry, and chop. I usually opt for about 2-3 TBSP basil chiffonade in my salad. Feel free to use more or less if preferred.

5. Add your veggies, basil, and mozzarella to the dressing bowl and toss to coat.

6. Optional: drizzle with a little balsamic (I used Roland Balsamic Glaze) and dive in!