Chickpea salad with buffalo mozzarella

Name: Chickpea salad with buffalo mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Chick peas; 2 red onions; 400 g cherry tomatoes; 2 packs (125 g each) Buffalo Mozzarella; 1 collar Chives; 3 TABLESPOONS Lemon juice; 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TEASPOONS Pesto (glass); 3 TABLESPOONS good olive oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Chick peas
2 red onions
400 g cherry tomatoes
2 packs (125 g each) Buffalo Mozzarella
1 collar Chives
3 TABLESPOONS Lemon juice
1 TABLESPOON White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TEASPOONS Pesto (glass)
3 TABLESPOONS good olive oil

Directions

1
Rinse the chickpeas in a sieve and drain. Peel onions and cut them into fine rings. Wash and halve the tomatoes. Drain mozzarella and cut into slices.
2
For the vinaigrette, wash the chives, shake dry and cut into fine rolls. Mix lemon juice, vinegar, salt, pepper, approx. 1/2 tsp. sugar and pesto. Fold in the oil. Stir in chives.
3
Mix chickpeas, onions, tomatoes and vinaigrette. Serve with the mozzarella. Flatbread tastes good with it.