Ingredients
- 1 can chickpeas
- Cherry tomatoes, to taste
- For the pesto sauce:
- 1 bunch basil
- SNOB olive oil
- 1 clove garlic
- Pine nuts or hazelnuts
- Parmesan cheese
- Salt
Preparation
- To make the pesto sauce: in a bowl, add a bunch of basil, a few fingers of SNOB olive oil, 1 clove of garlic, a little salt, two tablespoons of parmesan cheese and one of pine nuts or hazelnuts.
- Blend everything together, mix and set aside.
- Toss the chickpeas with the sauce, add the sliced cherry tomatoes and add a bit more sauce.
- Serve.
Make it with
