Everyone’s favorite tricolore (mozzarella, tomato and avocado) salad made meal-worthy with with the addition of chickpeas! Dressed lightly in a chive vinaigrette, you’ll love the simple flavors and contrasting textures of this quick and easy salad.
Well, it’s winter time and I am posting a salad recipe and that’s just how it’s got to be right now.
I am eating this salad constantly, so I couldn’t not share it. Much like my last pregnancy, this second trimester is allll about the salads. My love of pasta goes out the window a little, I am repulsed by tomato sauces (weird right?) and so dinners that start with a fresh cold salad are just the ticket.
Lately my favorite meal goes like this: I start with this tricolore chickpea salad, and then I add some roasted broccoli or cauliflower, and ta da! A healthy, tasty dinner is served.
Meet the Tricolore Salad / Tricolour Salad
The tricolore salad is an Italian classic. Mozzarella, tomato and avocado. Three colors, hence the name. I usually see it as an appetizer, with the pieces in larger slices arranged all pretty on a plate.
But in this little spin, I’m bulking it out with a can of chickpeas which makes it nice and filling and extra nutritious. I am also chopping everything a little smaller, so it’s closer to being a uniform size, and serving it dressed in a simple chive vinaigrette.
How to serve your Tricolore Salad with Chickpeas
This tricolore salad can find a home in many different meals.
I’ve been serving it as a base for a healthy light dinner, usually alongside some roasted broccoli or cauliflower. A baked sweet potato would also be a great accompaniment.
It makes an excellent lunch all on it’s own, since it’s so filling, or alongside some fresh bread.
It will travel well, so you could bring it to a potluck, or a barbecue when the weather turns nicer.
How to pick the right ingredients + How to customize the recipe
It’s a really simple recipe so you want the ingredients you use to be as tasty as can be.
Make sure to buy a ball of fresh mozzarella, the kind that comes packaged in water. Or some mini mozzarella pearls or bocconcini, which are more expensive but would be aesthetically quite pleasing.
I love to use sweet cherry tomatoes or grape tomatoes. It being winter, they aren’t at their best right now, but I just get the nicest looking ones I can find.
Make sure your avocado is perfectly ripe. Lol. Good luck planning that in advance. The recipe calls for 1-2 avocados. It is extra creamy and decadent when you can get two in there, but it works just fine with one.
I make a chive vinaigrette for this salad, but you could use any fresh herbs, or a mix. Basil would be an obvious winner here. I just happen to love the chives.
This makes enough to serve two as a complete lunch or the bulk of your dinner, or four to six as a smaller side dish.
Tricolore Salad with Chickpeas
Ingredients
- 1 can chickpeas, drained and rinsed
- 100 g (3.5 oz) cherry tomatoes, quartered
- 125 g (4.4 oz) ball of fresh mozzarella, chopped
- 1 ripe avocado, chopped
- 1 Tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 Tbsp chopped fresh chives
Instructions
- In a small bowl or cup, whisk together the olive oil and balsamic vinegar. Add the chives. Set aside.
- Add the drained chickpeas, avocados, mozzarella and cherry tomatoes to a salad bowl. Pour the dressing over the top and toss until combined. Serve.
Did I miss something … no chickpeas listed in the ingredients!
Cringe! Well that was a goof. I updated the recipe with the chickpeas added. It’s one can of chickpeas, drained and rinsed 🙂 THANK YOU for pointing that out!