Step 1

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).

Step 2

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

Step 3

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.

Step 4

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.