Chickpea, Cheese and Watermelon Salad with Balsamic Vinaigrette

Ingredients

• Chickpeas3/4 cup (150 g)
• Cheese2 slice (50 g)
• Watermelon1/2 cup (80 g)
• Tomato1/2 count (65 g)
• Zucchini1/2 count (100 g)
• Lemon Juice1 tablespoon (15 g)
• Balsamic Vinegar1/2 tablespoon (7 g)
• Mustard1 teaspoon (5 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Remove the watermelon seeds and dice.

3. 3

   Step 3

   Cut the tomato and the zucchini into strips. If you want, you can grill the zucchini in a pan over medium heat or cook in the microwave for 3 minutes.

4. 4

   Step 4

   Dice the cheese. It can be white/fresh cheese, curd or mozzarella.

5. 5

   Step 5

   For the vinaigrette: Place the lemon juice, mustard, balsamic vinegar and stevia in a bowl.

6. 6

   Step 6

   Add a pinch of salt and pepper. Mix well.

7. 7

   Step 7

   Put the chickpeas, zucchini, watermelon, tomato and cheese in a bowl.

8. 8

   Step 8

   Pour the vinaigrette and serve. You can garnish with some spearmint leaves and/or sprinkle some chia seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Cheese and Watermelon Salad with Balsamic Vinaigrette can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.