fried chickpea salad



  • 1 tablespoon olive oil
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, thinly sliced
  • 500g cherry tomatoes, thickly sliced
  • 1 brown onion shallot, thinly sliced
  • 1/4 cup basil leaves
  • 1 tablespoon balsamic glaze


Step 1


Heat the oil in a medium frying pan over high heat. Add the chickpeas and cook, stirring, for 5 mins or until golden brown. Add the garlic and cook, stirring, for 2 mins or until the garlic is golden. Set aside to cool.

Step 2

Arrange the tomato, shallot, basil and chickpea mixture on a serving platter. Drizzle with the balsamic glaze and season to serve.

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