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Orange, chickpea and mozzarella salad recipe

21 ratings

Jamie says: "Make fruit the star of the show in a savoury salad perfect for light summer lunches, or as part of a barbecue spread. This dish is full of colour and texture, thanks to juicy ripe tomatoes, creamy cheese, crunchy croutons and a quick, zingy dressing." See method

Serves 4, or 8 as a starter
8 mins to prepare and 12 mins to cook
322 calories / serving
Healthy
Vegetarian

Ingredients

400g tin chickpeas
130g garlic ciabatta slices
1 tbsp extra virgin olive oil
½ tbsp balsamic vinegar
250g ripe tomatoes
2 oranges
10g fresh mint
60g mixed salad leaves
120g mozzarella

Easy swaps: Swap the mozzarella for feta, or a dollop of cottage cheese.

Each serving contains

Energy
1345kj
322kcal 16%
Fat
13g 19%
Saturates
6g 30%
Sugars
13g 15%
Salt
1.1g 18%

of the reference intake
Carbohydrate 36.2g Protein 14.1g Fibre 6.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Drain the chickpeas and cut the garlic ciabatta into bite-sized chunks. Scatter it all on a large baking tray and bake for 10-12 mins until slightly golden.
Meanwhile, make a quick dressing by mixing the olive oil and balsamic vinegar together, then season.
Roughly chop the tomatoes, and peel and segment the oranges, squeezing the juice from the membrane into the dressing. Put the tomatoes and oranges in a large serving bowl. Pick and finely chop most of the mint leaves, then add them. Add the salad leaves and gently toss together with the dressing, crispy garlic bread and chickpeas.
Tear over the mozzarella, scatter over the reserved mint leaves and serve.

See more Jamie Oliver recipes