Note: The chickpeas must be soaked in water for 12 hours before preparation.
Ingredients (serves 4):
- 2 cups cherry tomatoes, any variety (zebra, red, burgundy, green, orange or whatever is available)
- 1 cup small chickpeas, soaked in water for 12 hours
- Fine Atlantic sea salt, to taste
- 1 cup Syrian olive oil
- 1 cup finely chopped scallions
- 1 cup fresh young basil leaves, stems removed
- Coarse sea salt, to taste
- Ground white pepper, to taste
Instructions:
- Halve the cherry tomatoes and place them in a bowl.
- Drain the soaked chickpeas and pat them dry with paper towels.
- Fry the chickpeas in a pan with hot olive oil until crispy.
- Remove and place on paper towels. Sprinkle immediately with a pinch of fine salt.
- Add the basil leaves and scallions to the tomatoes. Season with coarse sea salt and freshly ground white pepper. Add a squeeze of lemon juice, toss with the crispy chickpeas and serve immediately.