Jenn Eats Goood

Clear off a large cutting board and add the cucumber, roasted red peppers, artichoke hearts, and olives to the center. Use a chef’s knife to carefully chop the ingredients into small pieces, switching directions to get evenly sized tiny pieces (you can also individually chop each ingredient if preferred).

Once there are no big pieces left, add all of the vegetables to a large mixing bowl along with the chickpeas and mozzarella cheese.

Toss to combine, then add the olive oil, red wine vinegar, lemon juice, and all spices. Add in the basil leaves. Toss again to fully coat.

Transfer the salad in four even serving to airtight containers and let sit in the refrigerator for at least 8 hours to marinate. There will be liquid at the bottom on the mixing bowl/containers which is normal but feel free to disregard any excessive liquid.