Okay that was a really long-winded title for what is basically a bunch of chopped up tomatoes in a bowl. Seriously. But it’s such a tasty little treat that I felt like I need to cover all my bases. It’s caprese salad inspired because the three key components are here; tomato, spinach and mozzarella. The original calls for slices of each. I’ve gone mini with the cheese, chopped the cherry tomatoes and just splashed around the spinach. Whoops. Sorry tradition. And then it goes all sorts of haywire because I ADDED CHICKPEAS.

 No really it happened. No one tell the Nonnas out there.

But believe me, if won’t matter if you’re eating it as a side, as a main meal with chicken, fish or beef, you are going to love this simple, tasty little salad. Even better if you have a haul of tomatoes and nothing planned for them. I may just plant an entire garden bed of tomato varieties for just this purpose. You know. Once someone {not naming any names Hubby} finishes his chores and clears out the now chest height weeds. It does make me wonder if they are edible though… HA.

But enough distractions, let’s get started. 

Now, let’s put this baby together.

You’ll need.

  • 2 or more cups cherry, grape, heirloom or whatever tomatoes
  • 1 container of mini bocconcini, rinsed
  • 3 large handfuls of baby spinach
  • 1 can of chickpeas, rinsed
  • 2 tbsp olive oil {good quality tasty oil}
  • Salt and pepper
  • Handful of fresh parsley, chopped

Then do this.

  • Chop the tomatoes into a large bowl
  • Add chickpeas {you did drain and rinse them, right?}
  • Add olive oil, salt and pepper and swish them all around
  • Add parsley and spinach leaves {keep a handful out}
  • Lay spinach leave on a platter
  • Add bocconcini to bowl and place entire mixture {I just tip from the bowl onto the spinach} on the platter.
    Or if the bocconcini are looking a little delicate {which can happen} place on top after you dish out the tomato mixture but before serving.
  • Eat it. Eat it all up or save some for later and serve with fresh lemon and tuna for lunch. YUM. So good.

And that my friends is my easy peasy tomato, bocconcini and chickpea, caprese inspired salad. Phew. And here’s the hot tip. The better your tomatoes, the fresher, the more homegrown, sweet and sticky rich with colour and flavour the better. Tasteless tomatoes make for a tasteless dish here. Add lemon juice, more parsley, salt and pepper if your tomatoes suck. Which sometimes the supermarket ones can.

And as always, don’t forget to let me know how you go. How you served it. Or if I missed a step in the ‘recipe’ completely. Haha.

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