Suspend disbelief with this one and place the mini tomatoes in the freezer for a few hours before you make this meal - not only is the skin easy to peel once they've defrosted, for some reason the flavour of the tomatoes is considerably intensified. Eat the salad on the day it's prepared while the tomatoes are cold and retain their shape otherwise they'll become mushy.
Place the tomatoes on a flat tray in the freezer to freeze for 2 - 3 hours.
Remove the tomatoes and set aside to defrost at room temperature.
Using your hands gently slide the skin of the tomatoes and set aside.
Heat the olive oil in a pan and add the garlic and basil to "deep fry". When the garlic is golden and the basil is dark in colour remove from the oil and blot dry on absorbent paper.
Toss the basil and garlic through the tomatoes and chickpeas. Season with black pepper and serve with an extra drizzle of cold pressed olive oil.
Note: Chickpeas contain high levels of molybdenum, a trace mineral useful in detoxifying sulfites, the chemicals used in dried fruit and many deli products.
Makes 4 servings
| Prep Time: | 3 hrs |
| Cooking Time: | 5 mins |
| Ready in: | 3 hrs 10 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 478 kj |
| Calories | 114 kcal |
| Fat | 5.8 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 9.1 g |
| Total Protein | 4.4 g |
| Fibre | 4.3 g |
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