Servings: ~4
Prep time: 15–20 minutes
Ingredients
Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced or finely diced
- ¾–1 cup mozzarella pearls (or diced mozzarella or feta)
- ½ cup black olives, sliced
- ½–1 cup artichoke hearts, chopped (optional)
- ¼ cup fresh parsley or cilantro, chopped
Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt, to taste
- Black pepper, to taste
Instructions
1. Prep the vegetables
- Dice the cucumbers.
- Halve the cherry tomatoes.
- Thinly slice or finely dice the red onion.
- Chop the artichoke hearts (if using) and herbs.
2. Combine the salad
In a large bowl, add:
- Chickpeas
- Black beans
- Cucumbers
- Cherry tomatoes
- Red onion
- Olives
- Artichokes
- Mozzarella
- Parsley or cilantro
Gently toss everything together until evenly mixed.
3. Make the dressing
In a small jar or bowl combine:
- Olive oil
- Red wine vinegar
- Dijon mustard
- Maple syrup
- Salt and pepper
Whisk with a fork, whisk, or milk frother until well combined and slightly emulsified.
4. Meal prep
- Divide the salad into meal prep containers.
- Store the dressing separately in small containers or jars.
- Add dressing just before eating and toss.
Storage
- Salad (undressed): 4–5 days in the refrigerator
- Dressing: up to 1 week in the refrigerator
Optional Add-ins
- Diced avocado (add the day you eat it)
- Cooked quinoa or farro for extra carbs
- Grilled chicken or tuna for additional protein
- Bell peppers for extra crunch
💡 Meal prep tip:
If preparing several days in advance, keep tomatoes and cheese separate and add them when serving to maintain the best texture.