Chickpea and Mozzarella Salad

This is a lovely, summery salad that's perfect for those too-hot-to-cook days that we seem to have JUST stopped having.  Whoops.  Never mind, I'm sure they'll come back!  Not that you can't eat this when it's 70 and rainy, but when Boston turns into a 95-degree swamp again, and you know it will, it's great to have something like this in your pocket so you don't have to heat up the oven or even the stove to get a good, fresh, substantial meal.

I'm calling it a Chickpea and Mozzarella Salad, although you could just as easily call it a Caprese salad with chickpeas and cucumber in it, since it hits the mozzarella-tomato-basil trifecta.  Whatever you want to call it, the chickpeas give it more oomph than your average Caprese, making it (for me, at least!) a real meal - filling and nutritious at the same time.  And the basil and mozzarella are so good in this, especially when the mozzarella soaks up some of the balsamic vinegar and gets a little tang to it... yeah.

See what I mean about "yeah"?  Don't you just want to grab a big forkful of everything in there at once? Well, you can!