Ingredients
Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons poppy seeds
- 2 teaspoons sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Salad
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (15-oz) can white beans, drained and rinsed
- 1 cup finely diced celery (about 3 stalks)
- 1 green bell pepper, finely diced
- 1 English cucumber, finely diced
- 4 tablespoons finely chopped chives
- 8 oz fresh mozzarella pearls
Instructions
- Make the vinaigrette: In a large bowl, whisk together the olive oil, white vinegar, Dijon mustard, poppy seeds, sesame seeds, garlic powder, onion powder, dried dill, salt, and black pepper until well combined to create a flavorful everything bagel-inspired dressing.
- Prepare the salad: Add the drained chickpeas, white beans, diced celery, green bell pepper, English cucumber, chopped chives, and fresh mozzarella pearls to the bowl with the vinaigrette.
- Assemble: Toss all ingredients thoroughly until the salad is evenly coated with the vinaigrette, ensuring every bite is full of flavor.
- Serve: Enjoy the salad immediately for a fresh taste or refrigerate for about 30 minutes to let the flavors meld and serve chilled for a more marinated, refreshing flavor.
Notes
- For a vegan version, substitute fresh mozzarella pearls with vegan cheese or omit entirely.
- Make ahead and refrigerate to enhance flavors—best within 24 hours.
- Drain and rinse beans well to reduce sodium content.
- Add chopped fresh herbs like parsley or dill for extra freshness.
- This salad pairs well with crusty bread or as a side to grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
