GOING GREEN
Jan 08, 2020
2 minutes
Chickpea caprese salad with spinach walnut pesto
» SERVES ABOUT 4
» COOK 10 MINUTES
1 tbsp ghee or oil
240g cooked chickpeas (1 × 400g tin, drained and rinsed)
1/4 tsp smoked paprika
2 tsp maple syrup
350g ripe cherry tomatoes, halved (look out for the yellow ones)
200g fresh mozzarella or burrata, roughly torn, or crumbledSea salt
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