Ingredients: • 1 15 ounce can chickpeas (drained & patted dry) • 3 mini cucumbers • 1 pound cherry tomatoes • 1/2 cup diced red onion • 8 ounces fresh mozzarella balls (use vegan mozzarella to make it plant based!) Dressing: • 1/3 cup pesto (I used the vegan Trader Joe's pesto) • 1 tbsp lemon juice • Salt & pepper to taste Instructions: • Add the chickpeas, halved tomatoes, diced onions, & • sliced cucumbers to a bowl • Add the mozzarella balls • Mix together • Then in a small bowl mix the pesto & lemon juice • Pour over the chickpea veggie mixture • Toss together • Serve & enjoy! It's good for about 3-4 days in the fridge!