Crispy Chickpea & Tomato Salad | Melissa Hemsley
9819
post-template-default,single,single-post,postid-9819,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive
 

Chickpea & Tomato Salad

Salads & Sides

Crispy Chickpea & Tomato Salad

5

Mins

6

Serves

A quick and easy dinner or side to your weekend spread, enter this mouth watering Crispy Chickpea, Mozzarella, Basil and Tomato Salad.
Grab the ingredients on the way home and feed your family in under 5 minutes. The pesto is from my cookbook ‘Eat Happy’ (pg 67) which I made a big jar of & am drizzling it on pretty much everything. I’ve been on quite a quest to grow my own herbs & veg too so the basil is straight from the garden & my own tomatoes are on their way! Keep your eyes out for the beautiful yellow tomatoes which are in season and if you can’t nab the little mozzarella balls than torn buffalo mozzarella works just as well.

Method

1. On a large plate, arrange your cherry tomatoes, torn mozzarella and basil.
2. In a frying pan, heat your oil, add the chickpeas, smoked paprika and a pinch of sea salt and fry for 90 seconds until golden brown. Drizzle over the maple syrup, add a pinch of salt and leave to bubble for 30 seconds. Toss once more to coat in the salty-sweet oil and then pour over your your dish of tomatoes.
3. Drizzle with the fresh pesto, a little extra virgin olive oil and season with sea salt and pepper to taste.

Ingredients

Serves 6 as a side

1 tbsp coconut oil or ghee
1 tsp paprika
1 x 400g tin of chickpeas, drained & rinsed
2 tsp maple syrup
Big handful cherry tomatoes halved
Handful fresh basil
2 tbsp pesto
200g fresh mozzarella balls, roughly torn
Sea salt & black pepper to taste

My Cookbook

2 Comments

Leave a comment...

join my newsletter

Be the first to get exclusive recipes, plus kitchen tips & tricks by signing up to my newsletter!