Chickpea salad with mozzarella

Name: Chickpea salad with mozzarella
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 4 red onions; 400 g cherry tomatoes; 1 collar Chives; 250 g lactose-free Mozzarella cheese; 75 ml light lactose-free balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TEASPOONS lactose-free pesto (glass); 3 TABLESPOONS Olive oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
4 red onions
400 g cherry tomatoes
1 collar Chives
250 g lactose-free Mozzarella cheese
75 ml light lactose-free balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TEASPOONS lactose-free pesto (glass)
3 TABLESPOONS Olive oil

Directions

1
Pour the chickpeas into a sieve, rinse with cold water and drain well. Peel onions and cut them into fine rings. Wash, clean and halve or quarter the tomatoes. Wash chives, shake dry, put 4 stalks aside for garnishing.
2
Cut the rest of the chives into small rolls. Drain mozzarella and cut into slices. For the vinaigrette, mix vinegar, salt, pepper, sugar and pesto. Fold in the oil. Mix peas, chives, onions, tomatoes and vinaigrette.
3
Spread the mozzarella on four portion plates, arrange the salad on top. Garnish with 1 chive stalk each. Flatbread tastes good with it.