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Chickpea & Torn Mozzarella Salad
- Serves
4-6
- Difficulty
Easy
By Erin Gleeson
Published 2019
While staying in the beautiful seaside village of Praia da Luz, Portugal, over Christmas, we explored a different beach town each day. The weather was beautiful, and we’d often sit at a cafe on the water for lunch. One dish we kept seeing on menus was a chickpea and cod salad, and this is my vegetarian adaptation of it.
Ingredients
1 15 oz 430 g 6 oz
Method
Mix all the ingredients in a bowl & serve alongside additional lemon wedges, salt & pepper. Best enjoyed outdoors!
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