Summer Strawberry Chickpea Salad with Mozzarella
Strawberry salad is one of the best ways to celebrate summer's sweetest fruit. Juicy strawberries add a burst of freshness and natural sweetness that pairs beautifully with savory ingredients like cheese, herbs, and protein. This high-protein strawberry chickpea salad takes the idea a step further, combining berries, legumes, and fresh mozzarella balls into a vibrant and satisfying dish that works great as a refreshing dinner, quick lunch, or seasonal side dish.
This salad comes together in just five minutes with minimal prep work. It's tossed in a simple balsamic vinaigrette that ties the flavors together with a tangy-sweet finish. Whether you're heading to a picnic, making a quick weeknight dinner, or just craving something fresh, this strawberry chickpea salad brings together summer's best flavors in one colorful bowl.

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What makes this salad unique is the balance of flavors and textures. Sweet strawberries, creamy mozzarella, hearty chickpeas, and fragrant basil come together in a way that's fresh yet filling. The balsamic dressing adds brightness and helps the flavors pop.
It's also versatile. You can serve it as a make-ahead lunch for work or scale it up for a summer potluck. Add extra protein with grilled tofu or chicken, or mix in a handful of arugula or spinach for extra greens.
Pair this salad with grilled tofu and veggie skewers, veggie pesto pasta, or a crispy tofu wrap. For even more vegetarian meal ideas, check out my roundups of Filling and Easy Vegetarian Salads for Lunch and Dinner, High-Protein Vegetarian Recipes, and 50 Easy Vegetarian Meal Prep Ideas.
You can also download my free PDF guide with 100 plant-forward meal and snack ideas here.

Ingredients
This summer salad comes together with just a few seasonal staples. Fresh strawberries bring juicy sweetness, chickpeas add plant-based protein and heartiness, and mozzarella provides creamy richness. Fresh basil adds a fragrant herbal note, while a quick balsamic vinaigrette made with olive oil, vinegar, maple syrup, and black pepper ties everything together.

Substitutions
- Mozzarella: Use goat cheese, feta, or a dairy-free mozzarella alternative for a vegan option.
- Chickpeas: Swap with white beans, such as cannellini beans.
- Strawberries: Try blueberries, cherries, or peaches for a different seasonal spin.
- Fresh basil: Substitute with fresh mint, parsley, or arugula for a different herbal flavor.
- Balsamic vinegar: red wine vinegar or apple cider vinegar works if you don't have balsamic.

Making Ahead and Storage
This strawberry salad can be made ahead for convenience. Store the salad in an airtight container for up to five days. For the freshest texture and flavor, store the salad and dressing in separate containers and toss right before serving.

Nutrition Highlights
- This vegetarian salad is high in protein, with 19 grams per entree serving.
- Strawberries are an excellent source of vitamin C and they also contain fiber.
- Chickpeas are a member of the pulse family, which is rich in fiber and plant-based protein.

FAQ
Strawberry salads often combine fresh strawberries with leafy greens or herbs, cheese, nuts, or grains. This recipe pairs strawberries with chickpeas, mozzarella, and basil for a unique twist.
Yes! Strawberries add vitamin C, fiber, and antioxidants, making them a nutrient-rich addition to salads while also providing natural sweetness.
Summer salads often feature crisp vegetables, fresh fruit, herbs, and vibrant dressings. Ingredients like tomatoes, cucumbers, berries, corn, and fresh herbs are all great options.
Strawberry salad is best enjoyed in late spring through early summer when strawberries are in peak season and at their sweetest.
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📖 Recipe

Summer Strawberry Chickpea Salad with Mozzarella
Equipment
- Mixing bowls
Ingredients
Balsamic Dressing:
- 1 tablespoon extra virgin olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- ⅛ teaspoon black pepper
Salad:
- 1 cup sliced strawberries
- ½ cup canned chickpeas, drained and rinsed
- 2 ounces fresh mozzarella balls, halved
- ¼ cup fresh basil leaves, torn if large
Instructions
Prepare the dressing:
- Whisk extra virgin olive oil, balsamic vinegar, maple syrup, and pepper. Set aside.
Prepare the salad:
- Mix strawberries, chickpeas, mozzarella, and basil.
- Drizzle the dressing over the salad and gently toss until the salad is evenly coated.




I loved this easy salad! I had it for dinner, and again the next day for lunch. I think it was even better the 2nd day. I'm really enjoying your blog! I am an empty nester and have come hate cooking for myself. (But I love good food).Your ideas are so simple, fresh and tasty that encourages me to eat healthier. Thank you Stephanie!
Hi Jenny, I'm so happy you enjoyed this recipe and that you're finding my blog helpful. Thank you for the comment and rating! 🙂
This is so yummy and easy! I tripled the recipe and didn't even have leftovers! I'll definitely make it again!
Thanks, Laura! So glad you enjoyed the recipe. 🙂