Chickpea & Torn Mozzarella Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

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.


  • 1 (15 oz/430 g) can chickpeas, drained
  • 6 oz (170 g) fresh mozzarella, torn into pieces
  • 2 scallions, chopped
  • 3 T diced red onion
  • 1 T chopped fresh parsley
  • zest from 1 lemon
  • juice from ½ lemon
  • 1 T olive oil
  • salt & pepper to taste


Mix all the ingredients in a bowl & serve alongside additional lemon wedges, salt & pepper. Best enjoyed outdoors!