Pesto Chickpea Mozzarella Salad

Ingredients

• 1 can chickpeas, drained
• 180 g baby spinach
• 140 g cherry tomatoes and 140 g cucumber
• 30 ml basil pesto thinned with 15 ml olive oil
• 60 g mini mozzarella balls

Method

1. Step 1

   Cook or warm 1 can chickpeas, drained until it is hot and lightly browned.

2. Step 2

   Add 180 g baby spinach to a large bowl.

3. Step 3

   Top the greens with 140 g cherry tomatoes and 140 g cucumber.

4. Step 4

   Slice or break up the protein and add it over the salad base.

5. Step 5

   Drizzle the salad with 30 ml basil pesto thinned with 15 ml olive oil.

6. Step 6

   Toss the salad gently and finish it with 60 g mini mozzarella balls.

7. Step 7

   Divide the salad between bowls and serve it right away.