Makers
Tomato & Chickpea Salad with Pangritata
Using Bold Beans Queen Chickpeas straight from our deli, this fresh Summer salad by chef Lydia Patyra makes a light but filling lunch or side dish.
Cuore del Vesuvio Tomato & Queen Chickpea Salad
Serves 2
Ingredients
3 Slices of Pophams sourdough
25ml Olive Oil
2 Cuore del Vesuvio Tomatoes (or large good quality tomatoes)
5tbsp Bold Beans Queen Chickpeas
2tbsp Lilliput Capers
1/2 White Onion, thinly sliced
1/4 Bunch of Chives
3tbsp Pangritata (see method below)
Method
-
Preheat your oven to 180c.
- First make the pangritata; use a food processor or the large side of a box grater to break down bread slices.
- Once you have a crumb like consistency, place in a bowl with the olive and season well with salt and pepper.
- Roast in the oven until golden brown, approx 15 mins. Leave to cool.
- Cut your tomatoes into generous pieces and season with salt.
- Finely chop your chives for garnish.
- Assemble the remaining ingredients around your tomatoes, leaving the pangritata until last.
- Garnish with chopped chives and a generous glug of olive oil.
Enjoy!