Mozzarella, Tomato and Chickpea Salad

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  • 2 1/2 ounces fresh mozzarella balls
  • 1 cup cherry tomatoes
  • 1 cup canned chickpeas (no salt added)
  • 2 teaspoons extra virgin olive oil
  • Kosher salt, to taste
  • fresh ground pepper, to taste
  • 12 ounces baby spinach


  • Combine mozzarella balls, tomatoes, and chickpeas in a medium bowl. Add olive oil. Stir, taste, and add salt and pepper to taste.
  • Wash spinach, and layer it in the bottom of a serving bowl. Arrange 1/2 cup of mozzarella-tomato-chickpea mixture on top of spinach. Serve at room temperature.