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Mixed Tomato, Chickpea and Mozzarella Salad

Serves 8
Prep time: 13 mins
Cooking time: 12 mins

Use whatever tomatoes are best on the day but a good selection of colours and sizes certainly makes for an impressive dish.



  • 2 tablespoons olive oil
  • 400-gram tin chickpeas, drained and rinsed
  • 1 tablespoon purchased Moroccan spice mix
  • 1 kilogram assorted tomatoes
  • 2 balls fresh mozzarella in whey, drained
  • fresh basil leaves, to garnish
  • Dressing
  • 4 tablespoons olive oil
  • finely grated zest 1 lemon
  • 2 tablespoons lemon juice
  • pinch chilli flakes
  • 2 cloves garlic, crushed
  • ½ teaspoon fennel seeds, toasted and roughly ground
  • 1 teaspoon honey
  • ¼ cup each basil and parsley, finely chopped
  • sea salt and ground pepper
View the method

Dressing: Whisk all the ingredients, except the herbs, together and season. The herbs are stirred in just before serving.

Chickpeas: Heat the oil in a sauté pan and add the chickpeas. Cook for 10 minutes, tossing frequently, then add the spice mix and cook for 2 minutes. Season with salt, then cool.

To serve: Cut the tomatoes into slices, halves and quarters and arrange on a serving platter with the mozzarella. Add the herbs to the dressing and spoon some over the top. Scatter with a quarter of the chickpeas and garnish with basil leaves. Serve the remaining dressing and chickpeas separately.

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